Enjoy these crispy, gluten-free Halibut cakes made with tender potatoes, polenta, and scallions for a fresh burst of flavor. With their savory taste and golden crust, they’re perfect as an appetizer or a light meal any time of the year.
Ingredients
- 2 pounds Russet Potatoes, peeled and cut into large chunks *
- 2 Tbsp Butter
- 6 Green Onions, trimmed and finely chopped (about 3/4 cup)
- 1 pound of skinless Alaska Halibut cut into large pieces
- 1 large Egg
- Salt & freshly ground Black Pepper, to taste
- 3/4 cup (3oz) instant Polenta, divided
- Vegetable oil, as needed for frying
NOTE: 3 cups of cooked firm instant mashed potatoes can be substituted for russet potatoes.
Directions
- Step 1: Prepare the potatoes
- Cook the potatoes in lightly salted boiling water until tender.
- Drain potatoes and transfer to a large bowl.
- Mash the potatoes and let cool slightly.
- Step 2: Cook the scallions and Halibut
- Melt butter in a medium pan.
- Add scallions and cook over medium heat for 3-4 minutes, until softened.
- Remove from pan and set aside.
- Add Halibut and cook until opaque throughout, breaking fish into chunks while cooking.
- Step 3: Make the cake mix and form into patties
- Add the scallions and Halibut, along with any remaining butter from pan, to the potatoes.
- Mix well; add beaten egg and 2 Tbsp polenta.
- Season with salt and pepper, to taste.
- Form into 16 cakes (2 1/2 inches wide) using 1/4 cup portion to form each cake.
- Sprinkle the remaining polenta onto a large plate; lightly coat the the Halibut cakes in polenta.
- Step 4 Fry the Halibut cakes and serve
- Heat a thin layer of vegetable oil in a large pan over medium heat,
- Add the Halibut cakes in batches, cooking about 3-4 minutes per side, until browned and cooked through.
- Serve immediately.
