Leftover mashed potatoes (about one and a half portions worth of)
1 tbsp Fresh parsley chopped
Fish...either...small pieces tail end of cod/haddock/smoked haddock OR go mad, throw caution to the wind and open a tin of tuna chunks in brine, drain it and use this
1 teaspoon dried fish stock powder (if you have it in)
1 large free range egg beaten
Stale bread or a stale bread roll (not green mould stale!!) I used a hardening ciabatta roll, to make breadcrumbs
Sunflower or vegetable oil for frying
1. If your fish is fresh (not tinned) then cook this first. I usually zap mine in the microwave on a plate covered in clingfilm for about a minute and a half, depending on the size of your fish and power behind your microwave you might need longer. Alternatively poach your fish in milk until cooked.
2. Make some breadcrumbs by blitzing the stale bread in a food processor until quite fine. Leave this in a dish. Beat the egg and leave this in a dish too.
3. Once cooked, flake the fish into the potato, take out any bones as you go, add the chopped parsley and a teaspoon of the dried fish stock powder at the same time. and mix through with a fork, do not over mix as you want to see and taste the chunks of fish.
4. Flour your work surface and take portions of the potato mix and make into round shapes. Use a ring mold to help you get them the same size if you like.
6. Carefully lower each fish cake into the oil and fry over a moderate heat for about 3 minutes each side, the frying time depends on how deep your fish cakes are. Once cooked drain on kitchen paper. If frying in batches keep warm in a moderate oven. Serve with ketchup and tartar sauce and whatever else takes your fancy!
The cost of the fish for this was less than £1.75,
the potatoes were left over from Sunday lunch, the other ingredients were all to hand.
I made 6 deep fishcakes. This fed two of us for an evening meal and one of us for lunch the next day with sides. Result!