This is an edited extract from Use It All by Alex Elliott-Howery and Jaimee Edwards. Photography by Cath Muscat. Published by Murdoch Books, RRP AU$39.99.
Fishcakes
Wholefood cook Jude Blereau’s cookbooks taught us how to make fritters and fishcakes when our kids were little, and they’ve been a family favourite ever since. This is our version using leftover fish and whatever vegetables and herbs are hanging around in the fridge. If you’ve got leftover mash, it all comes together in a matter of minutes.
Makes: 8
400g cooked potatoes or sweet potatoes Splash full-cream whole milk Sea salt
¾ cup thinly sliced crunchy vegetables: spring onions, corn kernels, celery, fennel
Small handful finely chopped herbs: dill, parsley, fennel fronds, celery leaves
2 cloves garlic, minced
Zest 1 lemon or lime Freshly cracked black pepper
300g leftover flaked baked fish
1 egg
1 cup stale breadcrumbs
100mL good-quality vegetable oil such as sunflower or rice-bran oil
In a large bowl, mash the potatoes with the milk and a pinch of salt.
Add the thinly sliced vegetables, along with the herbs, garlic and lemon or lime zest. Season with salt and pepper and combine well with a fork, then stir through the flaked fish, being careful not to break it up too much, which can make the mixture gluey.
Divide the mixture into eight fishcakes.
Whisk the egg in a shallow bowl and tip the breadcrumbs into another shallow bowl. Dip each fishcake in the egg and then coat in the breadcrumbs.
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