Step 1

Flake 2 leftover codfish fillets with a fork into a medium bowl. Into another medium bowl, crush 8 leftover potato halves. Toss potatoes, 2 tablespoons finely chopped yellow onion, 1/4 cup bread crumbs, and 2 tablespoons chopped parsley with fish. Stir in 1 large egg, lightly beaten.

Step 2

Divide into 6 equal portions and shape into patties. Heat 2 teaspoons olive oil in a medium skillet over medium heat. Cook patties in pan until golden brown and heated through, about 3 minutes per side.

Step 3

For herb mayonnaise dipping sauce, stir together 1/4 cup mayonnaise, 1/2 teaspoon ground coriander, 1 tablespoon lemon juice, and 1 tablespoon chopped parsley.

Step 4

Serve fish cakes warm with herb mayonnaise and lemon wedges.