I actually like to use left overs. I admit it. I have learned not to say that when I serve things to some people, but I like left overs. My father used to store things all together -- and one could end up with quite odd combinations -- corn and potatoes in the same container became. . . . Well, you can imagine. I liked a lot of the accidents and still do, and this despite not really liking the glass gadgets we use to store leftovers.
So, recently, I have been making up new things to do with left overs of various sorts -- and many of them can be grouped under the rubric "fried cakes." All of these have some inspiration in versions I have had, but each was also a product of whatever was in the fridge and pantry on a Sunday morning when I was making brunch beauty.
Starting with potatoes:
Ok, I love latkes and have made them for years. These are intentional, planned, and involve shredding and more. What I have in mind here is something a bit different. You have left over potatoes - and you do not want to make home fries, Instead, you want potato cakes. The best times I have done this, I have merely smashed the potatoes, added an egg and a bit of flour (in my case chickpea and fava flour), and then added whatever -- scallions, prosciutto, herbs (e.g., parsley, cilantro, sage), spices (curry? smoked paprika, whatever), and fried them in a neutral oil. Yes, you want to heat the oil first, and yes, you want to use your hands to shape balls and place them in the oil, pressing down with a spatula. And yes, go for a mix of crispy and chewy that you enjoy most. Or that those you love enjoy best.
Starting with fish: I love Thai fish cakes and remember when I first had them in a restaurant (long gone) in Ithaca. I love the recipe for fish cakes in my Joy of Cooking. And, I seem these days to be willing to just guess and use left over fish. Salmon works but so does tilapia. I (a) shredded it but not into too small bits; (b) added herbs as available (cilantro, parsley, scallion greens) and/or finely chopped onions/shallots); (c) something to hold things together like mayo or an egg -- if the latter, some flour (in my case chickpea and fava bean); and (d) whatever strikes your fancy. Be certain to use some salt.
In the case of fish cakes, be sure to cook them through even though the fish has been cooked before -- it will help hold them together.
Starting with rice: Yep, I know what rice cakes are -- and I think of them as styrofoam rather than food. The rice cakes I made are most definitely not styrofoam. I used left over rice (which was made in a rice cooker, with broth and lemons juice/lemon peel, and peas) formed into patties and fried in a neutral oil. Yes, I added this and that - mostly parsley - and used an egg and flour (yep, same chickpea and fava) to hold the rice together. Don't over do the frying or they get a bit hard.
In every case, I made the darn things and then placed them on a cookie sheet and left them in the oven (at around 200 degrees) until I got around to serving them. Worked every time. Left overs gone. Tasty meal completed. Happy people.
