Ingredients

1 1/2 lbs. fresh Crappie, cleaned and deboned
1 1/4 c. mashed, cooked potatoes
2 eggs, beaten
2 tsp. salt
1 tsp. fresh pepper
1 bunch green onions, minced
1/4 tsp. ground cardamom
1 1/2 tsp. grated orange peel
1 tbsp. chopped fresh cilantro
2 tbsp. chopped fresh parsley
flour or cornmeal for rolling cakes
4 tbsp. vegetable oil

Directions

Grind the Crappie in a food processor or grinder.

Cook and mash potatoes. Set aside and cool.

In a bowl, mix together all remaining ingredients except vegetable oil. Add Crappie and potatoes to mixture, shape into 2-inch patties, and dust the patties in flour or cornmeal.

(I use the food processor to mix all the ingredients together for a better mixture and alot easier).

Heat vegetable oil in a sauté pan until hot. Sauté cakes until golden brown on both sides. They should be firm but not overcooked--about 3 minutes on each side.