Easy-to-make tender, slightly crusty cakes - to speed up the cooking, we used instant mashed potatoes.

Instant mashed potato granules
1 (16 oz.) pkg. frozen flounder, cod, or haddock fillets, thawed
2 tsp. grated onion
1/2 tsp. salt
1/2 tsp. hot pepper sauce
1 egg
1/3 c. dried bread crumbs
1 tbsp. salad oil
1 tbsp. butter
Lemon wedges for garnish
Parsley sprigs for garnish

About 1 hour before serving:

1. Prepare instant mashed potato granules as label directs for 1 cup mashed potatoes (or, use 1 cup leftover mashed potatoes). Cover and refrigerate 30 minutes.

2. With knife, finely chop fish. In medium bowl, stir chopped fish, onion, salt, hot pepper sauce, and mashed potatoes until blended. With hands, shape fish mixture into four 3-inch-round cakes.

3. In pie plate with fork, beat egg. Onto waxed paper, measure bread crumbs. Dip fish cakes into egg, then coat with crumbs.

4. In 12-inch skillet over medium heat, in hot salad oil and butter, cook fish cakes until browned on both sides and fish is done, about 8 minutes. Arrange fish cakes on warm platter; garnish with lemon wedges and parsley sprigs. Makes 4 main-dish servings. 260 calories per serving.