Mexican Style Bean & Chorizo Salad (Serves 2)
410g can mixed beans, drain and rinse and put in a large bowl.
100g baby plum tomatoes, halved
110g cooked chorizo, skinned and sliced thickly
Chopped Coriander (if in USA Cilantro)
Juice of 1 lime
3 tsp olive oil

Toss all the ingredients together and set aside for 10 min. Divide and serve with chunks of crusty bread

Fish cakes

Shred and de-bone leftover fish. Mix with mayonnaise, some spice to taste (Old Bay in US), and 1 tbsp bread crumbs. Form into cakes. Coat gently in bread crumbs. Fry in butter/oil until golden. Serve on a bed of salad or on a roll as a sandwich.

If you would like them to have more body, mix in one beaten egg.

Also works great with canned salmon.

Vice Commodore, OCC