How to turn chip-shop leftovers into fishcakes – recipe | Waste not

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.

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