Ingredients:
Combine —
2 cups peeled, boiled or steamed, mashed potatoes, with:
2 tbsp butter
1 egg
1 medium chopped yellow onion, chopped and sauteed
2 tbsp chopped fresh green onion
1/4 cup thick cream
1 tsp parsley and/or basil
salt and pepper to taste
1/4 cup cornmeal
1–2 gold foil pouches of smoked Ted’s Trout

Preparation:
Half-drain, crumble and fold the trout into the potato mixture. This will make a stiff, slightly sticky dough. Form into cakes, and dredge in cornmeal. In a lightly oiled, heavy pan, cook cakes over medium heat until golden, turning once.

Serves 4–6.