Over medium-low heat, add vegetable oil to a heated saucepan. Sauté onion and celery until translucent, about 3-5 minutes. Set aside to cool.

Cut potatoes into quarters, boil until cooked and drain. Return to pot. Add butter, garlic salt, sea salt, black pepper, sauteed onion and celery, and summer savory (optional). Mash together thoroughly to create mashed potatoes. Let cool in the fridge.

Add fish and beaten egg and loosely combine. Form into patties and place on a large plate or tray. Refrigerate for one hour to allow the patties to cool.

To cook, heat a saucepan over medium heat. Add 1 tablespoon (15 mL) of oil or butter. Lightly flour patties and pan fry until golden, 2-3 minutes a side.

You can eat them immediately, cool them to eat the next day, or freeze for later.