Fish Cakes

• 1 1/2 lbs flaky white fish fillets, such as whiting, flounder, haddock, or tilapia
• 4 fresh or canned anchovy fillets
• 1 tp hot mustard
• 2 large eggs
• 2 Tbsp chopped fresh dill
• 3 Tbsp chopped fresh flat-leaf parsley
• 1 tsp freshly ground white pepper
• 3 cups cooked potatoes
• 1 tsp salt
• Tartar sauce, Worcestershire sauce, or Liquor for serving

Preheat the oven to 325 F. Combine the fish fillets, anchovies, mustard, and eggs in a food processor and pulse until all the ingredients are broken up and well blended.

Combine the fish mixture, dill, parsley, pepper, cooked potato, and salt in a large bowl and mix with your hands or a large spoon until well blended.

Oil a baking sheet. Form the fish-potato mixture into 8 patties. Bake the fish cakes until the tops have just begun to brown, about 30 minutes. Turn them over and bake them until the other side has browned, about 20 minutes more. Serve warm with tartar sauce, Worcestershire sauce, or Liquor.