So I went on a hunt for what I could make with the leftover fish, and I found this recipe. These fish cakes are so good, that we now intentionally cook extra fish so that we can make these fishcakes.

You can easily make tinned fish cakes without cooking the seafood first. Instead, just jump straight into mixing, forming, ...

Plus, there are countless variants around the world, from Mediterranean tuna cakes with pesto to Thai fish cakes that you can make with any leftover salmon you might have. But making fish cakes with ...

When the butter begins to foam, add the fish cakes and cook for about 6 minutes, until golden, periodically sliding a spatula under the cakes to make sure they don’t stick. Carefully flip the fish ...

The fish cakes are made with flaky white fish, mashed potatoes, and a blend of herbs and spices. They are then coated in breadcrumbs and fried until golden and crispy. The mushy peas are made by ...

Place on a plate while you use the remaining mixture – it will make approximately 12 fishcakes. Chill the fish cakes in the fridge for 10–15 minutes to firm up. In a non-stick frying pan ...

Tod mun pla, or fried fish cakes, is a popular dish from Thailand ... is left from the day before and chop and pulverise it to make the paste. You can make it yourself, but it is much more ...

Here is my favourite recipe for them to make at home. I used Asian Home Gourmet's Thai green curry spice paste. These fish cakes can be served as a starter or a main.

A good way to make a pound (450 g) of fish seem just like 2 pounds (900 g). The Delia Online Cookery School: Have you seen Delia's ingenious method for shallow fryi... As a great lover of any type of ...

To make the fries, slice the sweet potatoes into ... and the broken up rice cereal to one more shallow bowl. Take the fish cakes out of the fridge and dip them, one by one, into the flour, shake ...

Smoked salmon fish cakes are the easiest standby; 30 minutes to make from start to finish. Fresh coriander and spring onions add a bit of crunch and an Asian tinge. They are a great favourite ...