MASTER RECIPE FOR FISH CAKES

2 medium Yukon Gold potatoes
2 cups crumbled cooked fish
1 large egg
Salt and pepper to taste
All-purpose flour for dredging, about 1/4 cup
2 Tbsp. butter
2 Tbsp. olive oil
Lemon quarters (for serving)

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, and salt and pepper to taste. Mix the ingredients to distribute them evenly.

Shape portions of the mixture into 4 patties about 1/2-thick. Dredge the patties in the flour and shake off excess.

Heat the butter and olive oil in a saute 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.

Makes 4 servings

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BLUEFISH CAKES WITH OLIVES AND SUN-DRIED TOMATOES

1 Master Recipe Fish Cakes made with bluefish (above recipe)
1 thick scallion, finely chopped, or 3 Tbsp. chopped chives
1/4 cup chopped imported black olives
1/4 cup chopped sun-dried tomatoes
2 Tbsp. chopped fresh parsley
1 Tbsp. Dijon mustard

Make the master recipe but add the scallion, olives, sun-dried tomatoes, parsley and Dijon mustard to the mixture.

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SALMON CAKES WITH HORSERADISH-DILL CREAM SAUCE
1 Master Recipe Fish Cakes made with salmon (recipe above)
1 thick scallion, finely chopped
1 Tbsp. chopped fresh dill weed
Horseradish-Dill Cream Sauce (recipe follow)

Make the master recipe but add the scallion and dill weed to the mixture. Serve garnished with lemon quarters and Horseradish-Dill Cream Sauce.

Makes 4 servings

HORSERADISH-DILL CREAM SAUCE
Makes 1/2 cup

1/2 cup nonfat yogurt
1 Tbsp. chopped fresh dill weed
1 Tbsp. prepared white horseradish
2 tsp. lemon juice

Stir ingredients together.

Source: Ronnie Fein, author of The Complete Idiot's Guide to American Cooking and The Complete Idiot's Guide to Cooking Basics