The pizza I made at the weekend meant I had a jar of anchovies lurking about in the fridge, and they claim to not last very long once open.
I may also have slightly panic bought a bag of carrots last week with not much forward planning about how I was going to eat them all so my idea was to combine them all into fish cakes.
The way I make breadcrumbs is probably different to everyone else. I don’t use stale bread, well, not usually. I just toast a couple of slices, leave them to cool, and then put them in a food processor. That may I always have the amount of breadcrumbs I want at a moment’s notice.
2 x 100g (drained) tins of tuna
5 small carrots, diced
2 potatoes, diced
2 eggs, beaten
2 slices of bread’s worth of breadcrumbs
Boil the potatoes and carrots in a pan until soft
Mash them together, then leave to cool
Once cool add the drained tuna and anchovies and combine together
Add the egg and breadcrumbs and mix together
Shape into 6 rounds, roll in the flour, and then add to an oiled baking tray
Brush the tops slightly with oil then cook in an oven at 220 degrees for about 30 minutes, turning halfway
I definitely would have had these with sweet chilli sauce if I had any
The anchovies came in a jar of oil, and I’m going to find a use for that as well