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Bluefish Cakes with Sun Dried Tomatoes


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 Bluefish Cakes with Sun Dried Tomatoes


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Bluefish Cakes with Sun Dried Tomatoes


  • Ready Time : 0 min




  • 2 medium Yukon gold potatoes
  • 2 cups crumbled cooked bluefish
  • 1 large egg
  • 1 thick scallion, finely chopped
  • 1/4 cup chopped black imported olives
  • 1/4 cup chopped sun dried tomatoes
  • 3 tablespoons chopped fresh parsley
  • 1 tablespoon Dijon mustard
  • salt and freshly ground black pepper to taste
  • all-purpose flour for dredging, about 1/4 cup (or use Panko)
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • lemon quarters


Cut the potatoes into large chunks and cook them in lightly salted water for 12-15 minutes or until tender. Drain under cold water and peel. Mash the potatoes and place them in a bowl. Add the fish, egg, scallion, olives, tomatoes, parsley, mustard and salt and pepper to taste. Mix the ingredients to distribute them evenly. Shape portions of the mixture into 4-8 patties about 1/2-thick. Dredge the patties in the flour and shake off excess. Heat the butter and olive oil in a sauté pan over medium heat. When the butter has melted and looks foamy, add the patties and cook for about 3 minutes per side or until hot, crispy and golden brown. Serve garnished with lemon quarters.

About Ronnie Fein


Ronnie Fein has been a freelance food and lifestyle writer since 1980. She has her own food blog, called Kitchen Vignettes. Ronnie is the author of Hip Kosher and operates the Ronnie Fein School of Creative Cooking in Stamford, Connecticut, where she lives with her husband. She has two married daughters and four grandchildren.

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