Leftover Mash and Tinned Fish Fishcakes is a traditional British recipe for a classic and economical method of preparing fishcakes from leftover mashed potatoes and tinned fish. The full recipe is presented here and I hope you enjoy this classic British version of: Leftover Mash and Tinned Fish Fishcakes.
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This is an excellent way of using-up leftover mash (whether mashed potatoes, tattie neeps or mixed mash) by combining with tinned fish to make fish cakes. I often prepare extra mash to make these. You can use any fish you like eg 2 x 213g tinned salmon or 4 x 145g tinned tuna or 4 x 120g tinned mackerel or 2 x 120g tinned sardines + 2 x 120g tinned mackerel (or any combination you like). If you've cooked whole fish and you have leftovers you can flake this and use if or mix with the tinned fish, too.
Ingredients:
600g leftover mash
finely-grated zest of 1 lemon (optional)
3 spring onions, finely chopped
2 tbsp mayonnaise
4 x 120g tinned fish
salt and freshly-ground black pepper, to taste
For Breading and Frying:
50g plain flour, plus extra for dusting
1 large free-range egg
100g dried breadcrumbs (or use semolina)
6 tbsp vegetable, sunflower or light rapeseed oil, for frying
2 knobs of unsalted butter, for frying
Method:
Ensure that mash is very smooth, if necessary re-heat in the microwave and re-mash until smooth. Add the lemon zest, spring onions, mayonnaise, season with salt and pepper and mix thoroughly.
Add the fish (and any sauce if there is some) and use a fork to fold through the potato mixture: you should still have some nice fish chunks.
Flour your hands and shape the mixture into 8 patty-shaped fishcakes, no thicker than 2–2.5cm
Spread the flour on a plate or tray and season with salt and pepper. Beat the egg with a fork on another plate or shallow bowl, and tip the breadcrumbs onto a third plate. Lightly coat each fishcake in flour, then shake off any excess flour and coat in the egg. Finally, cover in breadcrumbs. Place the fishcakes on a tray and chill for at least 20 minutes before cooking, or leave in the fridge for up to 24 hours.
To cook, heat a large frying pan, preferably non-stick, add some of the oil and butter and fry the fishcakes in batches, for 3–4 minutes on each side, or until golden and crispy. Keep the fried fishcakes warm in a low oven while you fry the rest. Serve with lemon wedges and salad or seasonal vegetables.
If you don't have breadcrumbs, you can coat the fishcakes in semolina which will turn a nice golden colour on frying.
