Fish cakes

A superquick lunch that is great for using up both leftover mashed potatoes and stale bread… If you don’t have fresh fish, you can use canned of salmon or even tuna. Serve with some ready-bought Thai sweet-chilli sauce and a side-salad for a simple lunch.  Enough to serve 4-6 people.

     500g of firm white fish
     350g old potatoes
     little milk and butter
     salt and pepper
     2 tbsp freshly chopped coriander (or parsley)
     100g bread crumbs
     4 tbsp sunflower (or olive oil) for shallow frying

Cook the fish in a non-stick frying pan for 4-5 minutes, allow to cool, then flake with the help of a fork. Boil the potatoes until tender, then drain and mash with a little milk and butter. Season well with salt and pepper and add the chopped herbs. Now stir the flaked fish into the mashed potatoes and gently mix. Using your hands, form small patties, flatten them and roll in breadcrumbs. Place the well-crumbed fishcakes on a plate and shallow-fry just before serving.