Peel off the skin of the smoked fish. Discard the head and tail. Break the flesh into small pieces. I don’t recommend flaking — it’s much nicer to have discernible pieces of fish in the potato cakes.
Mix together the smoked fish and mashed potato. Season with salt and pepper. Stir in the beaten egg.
Divide the mixture into four portions. Form each portion into a patty about three-quarters of an inch thick.
Heat a frying pan. Melt 1 tsp. of butter. Fry one potato cake at a time. To brown both sides evenly, scoop the cake with a spatula and melt another teaspoonful of butter before flipping. It’ll take about three to four minutes over medium-high heat to brown each side.
To serve: Place one potato cake on a plate. Top with a fried egg. Sprinkle with onion leaves and toasted garlic bits.
It’s a very filling and very tasty breakfast or brunch dish. But, if you like, you can have bread on the side.
Tinapa (smoked fish) and mashed potato cakes printed from https://casaveneracion.com/tinapa-smoked-fish-and-mashed-potato-cakes/ for personal use only. Not for republication nor distribution.