Alaska pollack fish cakes

In a small pan, heat 2 tablespoons olive oil over low heat. Add the 1 small onion and 1 clove garlic, cooking for about 2 minutes until they're translucent. Keep an eye on the garlic so it doesn't brown or burn.

Once softened, use a slotted spoon to transfer the onion and garlic to a paper towel-lined plate to drain any excess oil.

In a large bowl, combine the 4 cups mashed potatoes, the sautéed onion and garlic, 1 egg, 1 egg yolk, 1 small pepper (pepperoncini), 2 Tbs parsley, 1 1/2 tsp sea salt, 1/2 teaspoon pepper, and 1 tsp Worcestershire sauce.

Gently flake the cooled fish into the potato mixture and fold everything together. If the mixture feels too wet to form cakes, stir in homemade bread crumbs, a spoonful at a time, until it holds together.