How to turn chip-shop leftovers into fishcakes – recipe – The Guardian

Leftover fish (or chicken, or sausages) can be mushed together with leftover chips and some herbs, then rolled in breadcrumbs to make the best fishcakes you’ve ever had… probably
Each winter, our Bristol friends all get together in a beautiful cove near Penzance in Cornwall to sing, dance and cook. There’s a great fish-and-chip shop nearby that sells huge fishcakes with a crunchy, breaded exterior, and I’m sure these scrumptious, fish-packed beauties are made out of the shop’s leftovers. Today’s recipe is designed to be adaptable, so you can include a variety of chip-shop leftovers, including whatever cooked fish (cod, haddock, hake or plaice, say) you have to hand; you could even get creative and use chopped leftover sausage, shredded chicken, onion rings or pickled eggs, for example. Keep any leftover sides or condiments, too – be that curry sauce, mushy peas, ketchup, mayo or tartare – to serve alongside.

The outer crust of these cakes can also be made out of food that might otherwise go to waste, such as breadcrumbs made from stale bread, or crushed old cereal or crackers.
Makes 2 cakes
200g leftover cooked chips
150g leftover cooked fish
(or sausage or chicken)
10g dill or parsley, finely chopped, from stalk to leaf (optional)
Sea salt and black pepper
1 egg beaten
, or 50ml aquafaba
1-2 tbsp flour
30-50g breadcrumbs (or crushed cornflakes or crackers)
A little oil and/or butter
Salad and chip shop condiments
, to serve
Roughly chop the leftover chips and leftover fish (or sausage or shredded chicken), then stir in the dill or parsley, and season to taste. Shape into two large cakes, then dust these evenly in flour, shaking off any excess. Roll in the beaten egg or aquafaba, to coat the outside evenly, then roll in the breadcrumbs or crushed cornflakes or crackers.
Put a small frying pan on a medium heat and, when hot, add the butter and/or oil and fry the cakes for a few minutes on each side, until golden brown (if need be, adjust the temperature to ensure the oil doesn’t smoke). Serve hot with salad and your chip shop condiment(s) of choice.

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