Fishcakes

When nothing else appeals, one can always manage a fishcake. With cod in danger of being fished out, make them with cooked leftovers of salmon, salt cod, smoked haddock, as restaurants do. White fish need extra flavouring. The fish (skinned, boned and flaked) is extended with mashed potato plus a beaten egg to bind the mixture. Chill cakes well before cooking. Use a non-stick frying pan, if possible, and handle the fishcakes tenderly, turning them over with a metal slice to prevent them dis