Fancy Fish Cakes

Well, there's nothing really that fancy about these fishcakes. When I think of our trip to Maine, I think of these...here is an easy enough recipe that you won't spend all day making. They can be made ahead and reheated for later, or enjoy chilled in a sandwich with lettuce, mayo and tomato! 

Step one: Cook sole in oil, season with salt and pepper. I used four nice sized pieces, which will cook down, then strain it well so it is dryer before adding to all ingredients. 

Step two: In a bowl, combine 1/2 cup Panko breadcrumbs, 1 tbsp Old Bay seasoning, a small handful of fresh minced chives, one can strained boneless, skinless salmon, cooked fresh sole. 

Step three: add more oil, pan to heat well. Form small pattie cakes, as shown, and fry about 8 minutes per side, flipping often. It may sound like a lot of time for fish that is already cooked, but you want that nice, darkened crust. 

Moolicious!