What she’d tell you
Invented entirely to use up yesterday's potatoes, and still the best reason to make too much mash. Chill them before they go near the pan or they will fall apart, and you will blame the recipe.
What you need
Written for 4. Change that in the app and the amounts follow.
Tick things off as you get them ready.
Continue to the method ↓
How it goes
Poach the fish in barely simmering water for 6 minutes, then drain, flake it and check for bones.
Mix the mash with the flaked fish, sliced spring onions, parsley, mustard, the zest of the lemon and the salt.
Shape into eight patties and chill them for at least 20 minutes.
Take each one through flour, then beaten egg, then breadcrumbs.
Fry in the oil over medium heat, 4 minutes a side, until deep gold and hot through.
Serve with the rest of the lemon cut into wedges.
If you haven’t got it
White Fish
tinned salmon or tuna, drained: cheaper and genuinely good
Potato
leftover mash of any kind, which is the entire point
Keeping it
Three days in the fridge, and they are excellent cold in a lunchbox.
A pan or a hot oven, never a microwave. Freeze uncooked for three months.
