Ingredients:

• 1 pound white fish filets, thawed and patted dry
• 2 cups mashed Idaho® potatoes, cooled (alternatively 8 oz Idahoan Buttery Homestyle® mashed potatoes flakes, cooked as directed on the package)
• 1 tablespoon sour cream
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 tablespoon chives
• 1 tablespoon Girl Carnivore Over Easy spice blend (https://spiceology.com/products/girl-carnivore-over-easy-egg-everything-glass-jar/) or Italian spice blend  
• 2 eggs
• 2 cups pork or traditional panko breading 

Directions:

1. Preheat the air fryer to 375°F and line the wire baking rack with parchment paper.
2. Season the fish with a hint of salt and pepper and place on the wire rack.
3. Cook the fish in the preheated air fryer for 10-12 minutes until the fish reaches an internal temperature of 145°F, and flakes easily with a fork.
4. Carefully remove the tray from the air fryer and allow the fish to cool for 5 minutes.
5. Meanwhile, add the mashed potatoes, sour cream, seasonings, and eggs to a large bowl.
6. Flake the fish and add it to the bowl.
7. Mix to combine.
8. Place the panko breading in a shallow bowl.
9. Form the mixture into 20 2 ½ to 3˝ fish cakes and place each into the panko mixture, patting gently and flipping to coat all sides.
10. Arrange them in a single layer on a baking sheet lined with parchment paper. Place in the fridge to chill for at least 30 minutes.
11. When ready to cook, preheat the air fryer to 425°F.
12. Arrange the fish cakes in the wire basket of the air fryer.
13. Cook until golden brown on the outside and the fishcakes are heated through, 15-20 minutes.
14. Remove the pan from the air fryer and let the cakes cool 5 minutes before serving.
15. Serve with tartar sauce and lemon wedges.