Stir-fry bubble and squeak fishcakes

These could also be called 'waste not want not fishcakes' but I think they're too yummy for that.

I made an extra portion of stir-fry the night before and so made up these fishcakes as a way to use up the left over. They work really well because you have all the lovely gingery/garlicky flavouring from the stir-fry....mmm....

To make enough for two people (four fishcakes) you will need:

• A couple of cups of left over stir-fry or cooked vegetables
• Three medium sized potatoes, peeled and cubed
• A little fresh herbs if liked. Coriander, basil or flat leaf parsley would work really well
• Cooked fish, 170g can of drained dolphin friendly tuna is great for this or any smoked or fish lightly poached in milk or a little water
• Fine polenta or bread crumbs
• Rapeseed oil if frying
• Black pepper and sea salt

To make, simply:

• Boil the potatoes in lightly salted water
• Meanwhile roughly chop the cooked vegetables if necessary and the fresh herbs
• When the potatoes are soft enough to mash, drain them and do so.
• Combine these three ingredients together
• Drain the fish is using canned or flake the fish if you've cooked and combine with the other ingredients
• Add the black pepper and check the seasoning remembering that if using left over vegetables these will have already been seasoned
• Make the mixture into four fish cakes
• Place the polenta or breadcrumbs onto a large plate and coat the fish cakes
• Fry in a little shallow oil in a frying pan remembering not to turn over until the polenta crumb on the bottom has had time to form a crust. They should look lovely and golden brown and have a crunchy coat when ready
• Alternatively grill under a medium heat grill

I tried both methods of cooking. Frying is much quicker and I preferred the resulting fishcake as the crust was crunchy but not hard. Grilling works too but the cake is slightly dryer - both were delicious

These would also work with any smoked fish or cooked, diced prawns. Or with the fish omitted stir-fry bubble and squeak pates would be great to accompany meat or fish.

I served mine with black olive salsa like the one here, and french beans and broccoli. I think they'd be great with the kind of hot dipping sauce usually served with Thai fishcakes.

This makes a great midweek family supper and maybe a good way to get children to eat vegetables if you can sneak them in there all nice and small.......