Anna Sultana's Easy Fish Cakes, Maltese Style

Writing about Pop and his garden reminded me about another thing he did.

Pop used to take us on Sunday drives to Sheepshead Bay.

There he would buy bluefish fresh from the fellows who liked to go fishing, 

but who didn't like to eat that stuff.

In Malta, Ma was used to getting lampuki fresh from the fishermen.

And in Malta, just like in Sheepshead Bay, fish could be a feast or famine item.

Sometimes there was just took much to eat at one meal.

Ma would cook the extra fish, unseasoned, and refrigerate it for another meal.

Since it was a different recipe, we never felt like we were eating leftovers.

Clever, huh?

  

Hint:

This recipe also works well with canned fish, such as tuna or salmon.

                        Easy Fish Cakes 

Serves 4 - 6

Place on a large plate

1/4 Cup fine bread crumbs

Combine in a large bowl

1 pound cooked fish, boned and flaked

1 egg

1 onion, finely chopped

1 tablespoon lemon juice

2 Tablespoons prepared mustard

1/2 teaspoon salt

1/4 teaspoon pepper

1 teaspoon chopped parsley

1/2 Cup fine bread crumbs

Form into patties.

Dip patties in the bread crumbs, coating all sides well.

In a medium skillet heat

1/4 inch oil

Fry patties until browned on both sides.

Drain on paper towels.

Serve hot.