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KIWI magazine

Filed under: Dinner, Yummy

Fish and Potato Tots


  • 2 cups cooked cod or any whitefish, flaked
  • 1 1/2 cups mashed potatoes
  • 2 Tablespoons low-fat milk
  • 1/2 cup frozen peas, thawed
  • 1/4 cup grated Parmesan
  • 1/4 cup chopped scallions
  • 2 eggs, lightly beaten
  • Salt and pepper
  • 1 3/4 cups whole wheat breadcrumbs
  • 2 Tablespoons canola or olive oil
  • 1/2 cup mild salsa


  1. In a large bowl, gently combine the fish and mashed potatoes.
  2. Add the milk, peas, Parmesan, scallions, eggs, and salt and pepper to taste. Combine gently and chill for 1 hour. Divide the mixture into 24 equal rectangles and dip each piece into the breadcrumbs, pressing to adhere.
  3. In a large nonstick skillet, heat the oil. Sauté the tots until golden brown, about 5 minutes. Turn and cook until golden brown, about 3-4 minutes.
  4. Place the salsa in a small bowl, and serve with the fish and potato tots.
Makes 6 Servings

Per serving: 438 calories, 18g fat, 33g protein, 34g carbohydrates, 3g fiber, 4g sugar

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