Ingredients

Instructions

  1. Peel and cut up potatoes and fillets.
  2. Place in large sauce pan with enough water to cover.
  3. Boil until potatoes are tender, about 15-20 minutes. Drain and cool.
  4. Chop onion in food processor; add cooled potatoes and fish.
  5. Pulse a couple of times to chop and blend. Pour into bowl and add egg, water, ¼ cup cracker crumbs and spices.
  6. Form into patties.
  7. Place remaining cracker crumbs in shallow dish and add parsley and Parmesan Cheese; blend.
  8. Dredge patties in crumbs, covering both sides well.
  9. Refrigerate on baking sheet for at least 30 minutes to set coating.
  10. Heat 2 tablespoons oil in skillet to MED-HI and fry patties (do not crowd) until golden brown on both sides, about 2 minutes each.
  11. Remove to paper toweling and drain.
  12. Keep warm.
  13. Repeat if needed with remaining patties. Serve with chili sauce.
  14. Will freeze.