Fabulous fishcakes using leftover mashed potato make this recipe from Love Food Hate Waste for the Real Food Festival a cheap and easy treat
1. Preheat the oven to 250°C/gas mark 9. Heat the oil in a pan and cook the spring onions for 1-2 minutes.
2. Flake the fish into a bowl with the chopped herbs, seasoning, mashed potatoes and lemon juice. Add the cooked spring onions and lightly mix.
Fishcakes are ideal to cook and freeze in batches. To freeze, cool, pack and freeze at the end of step 3. Egg whites and yolks can both be frozen separately. Freeze whites in a sealed container and defrost later to make meringue.
3. Shape the mixture into 24 fat cakes about 4cm across. Dip into flour, egg and then breadcrumbs. Chill for 15 minutes. You can make breadcrumbs from dry slices of white or wholemeal bread: place on a flat baking sheet in a cool oven, and bake until completely crisp, when they will snap in half easily. Cool completely and whiz in a food processor or blender. Store in the freezer.
4. Melt the butter and brush all over the fishcakes. Cook for 20 minutes or until golden brown. Alternatively, shallow fry in oil.
Recipe © courtesy of Love Food Hate Waste
Love Food Hate Waste aims to raise the awareness of the need for us to cut back on the amount of food we waste.
Since the campaign’s launch in 2007, research has shown that 1.8 million more households are now taking steps to reduce the amount of food they waste, preventing 137,000 tonnes of food being thrown away and saving £300 million a year. This has the same carbon impact as taking 100,000 return flights to Australia.
Find out more about the Real Food Festival.
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