Ali Leonard has been back in the kitchen! This time whipping up some easy, delicious and cost-effective fish cakes. 

Ali finds that she often ends up with leftover mashed potato or kumara, so finds this is a great way to use it up.

• 2-2 ½ cups leftover mashed potato or kumara)
• 200 g smoked fish (or use a tin of Salmon from the pantry)
• 2 spring onions finely sliced
• 4 tablespoons  parsley finely chopped
• 2 eggs
• zest of one lemon 
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper 
• 2-3 tablespoons flour (use GF if need be or any preferred flour)

For a little something on the side...

• 1/2 cup good quality mayonaisse
• 3-4 tablespoons  Greek yoghurt (not sweetened)
• 2 tablespoons capers chopped
• Lemon zest and juice of ½ a Lemon or Lime

1. Load leftover mash in to your bowl, then mix in spring onion, parsley, egg, fish, lemon zest and salt and pepper.
2. Create portions of fishcake mixture (about a 1/3 of a cup ) and shape into patties. dust each patty in flour. (In this case I used a Panko crumb!)
3. Heat some oil in a large non-stick frying pan over medium heat. Cook fishcakes in batches for about 3 minutes each side until golden brown.  Keep fishcakes warm in the oven as you cook them. 
4. Mix all mayo ingredients together.

To serve: Maybe a little salad on the side? A wedge of lemon?

Enjoy! - Ali.