EEvery winter our friends from Bristol all gather in a beautiful cove near Penzance in Cornwall to sing, dance and cook. There’s a great fish and chips shop nearby that sells huge fishcakes with a crispy, breaded exterior, and I’m sure these delicious, fishy beauties are made from leftovers from the shop. Today’s recipe is designed to be adaptable, so you can include a variety of leftover fryers, including any cooked fish (cod, haddock, hake, or flounder, for example) you have on hand; you can even get creative and use leftover chopped sausage, shredded chicken, onion rings, or pickled eggs, for example. Also save leftover side dishes or condiments – be it curry sauce, pea puree, ketchup, mayonnaise or tartare – to go with them.
The outer crust of these cakes can also consist of foods that might otherwise go to waste, such as breadcrumbs made from stale bread, or crushed old cereal or crackers.
Makes 2 cakes
200 g leftover cooked fries
150g leftover cooked fish (or sausage or chicken)
10g dill or parsleyfinely chopped, from stem to leaf (optional)
Sea salt and black pepper
1 beaten eggor 50ml of aquafaba
1-2 tablespoons of flour
30-50g breadcrumbs (or crushed cornflakes or crackers)
A little oil and/or butter
Salad and fries condimentsto serve
Roughly chop the leftover fries and fish (or sausage or pulled chicken), then stir in the dill or parsley and season to taste. Shape into two large cakes, then dust evenly with flour, shaking off excess. Roll in beaten egg or aquafaba, to evenly coat the outside, then roll in breadcrumbs or crushed cornflakes or crackers.
Put a small frying pan over medium heat and, when hot, add the butter and/or oil and brown the cakes for a few minutes on each side, until golden (if necessary, adjust the temperature so that the oil does not smoke). Serve hot with a salad and condiments from your chip shop of your choice.