Ann Marie’s fishcake recipe is a no-nonsense, don’t waste food approach that can be adapted to most any kind of fish. The key is, left-over fish. Whether trout, salmon, pike, walleye, bluegill or anything else that swims, by flaking the leftover baked, fried or grilled fish and mixing it with mashed potatoes, then making them into patties and frying (heat through) in a little oil or bacon grease, the result is a tasty companion to eggs.
The amount of fish to potatoes is 50/50. Salt and pepper to taste.