Is any dish as culturally pliable as the humble fishcake? Plenty of sea-soaked countries have a fishcake recipe or two on their historical menu, perhaps as a nod to the economical side of things, or a responsible way to rid the fridge of leftovers. Or a prompt way to feed a hungry family of twelve.
Or a love of cod and spuds. I have to admit that my hands touched no animal, vegetable or mineral during the development of these cakes. They were a
gift. I just heated the pan and warmed them up with a few slices of red cabbage for extra nightshade sparkle.
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