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.
