Further culinary adventures: fish-cakes!

About three ounces of cooked, herb-strewn fish from yesterday; about an equal amount of instant mashed potato (made by sprinkling the flakes into a half-cup of boiling water until it went fluffy); one egg. All well mixed together, and then extra potato flakes added until it wasn't too gloppy. Divided into three, shaped into patties, and rolled in ersatz breadcrumbs made by breaking up a couple of slices of rye crispbread, then fried in a little oil until done. Then I threw a sliced zucchini into the leftover oil and browned the slices lightly on both sides -- not sure if that counted as stir-frying or sauteeing, but it seemed to work. Next time, I might add a bit of pepper. Rather messier and more tactile than my usual food preparation habits; also it set off the smoke detector at one point; the oil probably didn't need to be quite so hot.