Ingredients 1 ½ pounds Cod or Haddock, fresh or PF 1 ½ cups Mased Yukon gold potatoes, start with approximately 1.25 pounds raw potatoes ¼ cup Chives, chopped ½ tsp Ground savory ½ cup White cheddar cheese, grated ¼ cup Mayonnaise 2 eggs, beaten ½ cup Panko breadcrumbs 6 slices White sandwich bread Instructions Cooking the Fish If you do not have leftover cooked Cod or Haddock, you will need to pre-cook your fish. In a large casserole dish, add your fish and ¼ inch of water. Cover with aluminum foil to allow the fish to steam. Cook at 350 for 20 minutes or until cooked through. Remove the fish and store chilled in the fridge. Rough Mashed Potatoes Rough mash your par-cooked potatoes using your favorite potato mashing tool. This does not need to be completely smooth, small lumps are okay! Chill mashed potatoes in the fridge. Making the Fish Cake Mixture Begin by removing the crust from the white bread. Then cut bread into 1-inch cubes. Add bread to food processor and pulse until small bread crumbs form. Set aside. Set aside in a bowl. In a large mixing bowl, break up the cod with your hands into small ½ inch flakes. Add cooled mashed potatoes, beaten eggs, mayonnaise, white cheddar cheese, chives, ground savory, salt, and pepper. Gently fold everything together. Add panko breadcrumbs and mix. Be careful not to overmix; you want the mixture to be well combined but still have some texture. Chill for 15 minutes. Forming the Fish Cakes Shape mixture into equally sized, round cakes, about ¾ inch thick. You can use your hands for this or a round mold to ensure uniform shapes. Press both sides of each cake into breadcrumbs to coat. Cooking the Fish Cakes Heat a skillet over medium-high heat and add a healthy glug of neutral cooking oil (canola, avocado, sunflower, etc.) Do NOT use extra virgin olive oil. Once the oil is hot, carefully place the fish cakes in the pan. Be sure not to overcrowd the pan. Cook in batches. Pan-fry the fish cakes on medium-high for about 3-4 minutes on the first side, or until they develop a golden-brown crust. Once you have a golden-brown crust, flip the cakes, and cook another 2-3 minutes. Serve your homemade fish cakes with a side of tartar sauce and lemon wedges.