Sucker Balls and Fish Cakes

Sucker balls are made with sucker fish caught when they are running in the spring. Sucker balls are made by grinding up the fillets, adding onions, bread crumbs and egg for binding. They are then rolled into balls. When cooking the balls they are actually flattened into patties. Sometimes mashed potatoes are used to replace breadcrumbs. Fish Cakes Recipe By Linda St. Cyr St. Norbert Parish, La Barrière Metis Council 1 lb de-boned fish fillets (preferably pike (Jackfish) 2 cups diced potatoes 2 tbsp butter or margarine 2 eggs, slightly beaten ¼ cup milk ¼ tsp. pepper ½ tsp. salt 1 stalk celery 1 onion finely chopped 2 cloves of garlic chopped Oil for frying Boil the potatoes and drain. Bake fish until tender. Mash together the potatoes and fish. Add butter, eggs, celery, onion, milk, salt and pepper. Mix together until light and fluffy. Chill for about ½ hour. Shape into balls and flatten. Fry until golden brown on either side. Source: Metis Resource Centre Recipes.

Compiled and Edited by Lawrence Barkwell Coordinator of Metis Heritage and History Research Louis Riel Institute