These wonderfully fishy fish cakes make a substantial main meal with two or for a light meal  just have one. Served with freshly pureed peas and an easy to make tartare sauce.

MAKES 8

INGREDIENTS

Fish cakes

  • 750g (1lb 10oz) floury potatoes *
  • 400g (14oz) white fish filleted, skinned and boned*
  • ½ fish stock cube dissolved into 100ml (3 ½ fl oz) warm milk
  • Bay leaf
  • 1 tablespoon of butter
  • 1 beaten egg
  • 2 teaspoons capers
  • 2 tablespoons chopped parsley
  • 1 teaspoon dried sage
  • Black pepper
  • Plain flour + salt and pepper to dust

To fry

  • 4 -6 tablespoons Olive oil

Tartare sauce

  • 4 tablespoons readymade mayonnaise
  • 1 teaspoon capers chopped
  • 15g (½ oz) gherkins chopped
  • 1 tablespoon freshly chopped parsley
  • Squeeze lemon juice to taste

Pea puree

  • 300g (10 ½ oz) defrosted frozen Peas
  • 25g (1 oz) melted butter
  • Salt and pepper to taste
  • 4 wedges of lemon to serve

* Ingredient information

METHOD

To make the fish cakes

1. Peel and thickly slice the potatoes. Bring 1 litre (1 ¾ pints) of water to the boil in the casserole over a medium heat and add the peeled and sliced potatoes. Once the potatoes have come back to simmering point reduce the heat slightly and place on the lid. Cook for 10-12 minutes until tender but not soft. (Time may vary depending on size and variety of potatoes.) Drain from the casserole with a slotted spoon into a large bowl and cover.

2. Empty and wash out the casserole one it has cooled.

3. Add the fish fillets to the clean casserole along with the milky stock, bay leaf and the butter. Bring to a simmer over a low to medium heat. Once simmering reduce the heat to low and place on the lid cook until the fish is firm this will take 4-5 minutes.

4. Allow both the fish and stock to cool a little before removing the fish into a bowl with a slotted spoon. Flake the fish, remove any bones and cover. Pour the milk stock into a small bowl or jug and retain.

5. Mash the potatoes and beat in some of the retained flavoured milk until a smooth but firm mash is achieved. Stir in the beaten egg followed by the capers, parsley, sage pepper and the fish flakes. Combine all the ingredients together well.

6. Heavily dust a tray with some flour and season with salt and pepper.

7. Roughly divide the mixture into eight portions with a spatula and spoon one portion at a time into the flour. Roll and coat in the seasoned flour before lightly shaping into cakes with floured hands. A light touch is required as the mixture will be quite soft. Add more seasoned flour if necessary.

8. Place the cakes on to a tray lined with parchment.

9. Chill for about an hour. This will allow the cakes to firm up and prevent them from falling apart when cooked.  Whilst the fish cakes are chilling make the tartare sauce.

To make the tartare sauce

1. Chop the capers and gherkins finely and add to the mayonnaise.

2. Stir in the chopped chives season to taste with a squeeze of lemon juice.

3. Place into a small serving bowl, cover and chill until required.

A Petite casserole with lid is perfect for storing and serving the tartare sauce.

To make the pea puree

Simply place the defrosted peas in a bowl with the melted butter, season with a little salt and pepper and mash or blend .The peas can be heated when required either place the peas in a small pan and stir over a low heat, or cover the bowl with cling film and microwave on full power (800W) for 3 minutes.

Cooking the fish cakes

1. Heat the cleaned casserole containing 4 tablespoons of olive oil over a low to medium heat.

2. Once the oil is hot place four of the fish cakes into the casserole and fry for about 5 minutes on both sides until nicely browned. Place on a tray and keep warm.

3. Remove any browned pieces left in the casserole and if necessary add a little more oil. Repeat 1 & 2 with the remaining four fish cakes.

To serve
Place a small pile of hot pureed peas in the centre of the plate and arrange two fishcakes on top. Garnish with a wedge of lemon, a dusting of freshly chopped parsley and the tartare sauce.

*Ingredient information

Floury potatoes are varieties that mash well such as Golden Wonder, King Edward, Rooster and Kerr’s pink.

White fish can be of any variety available that flakes well such as cod, haddock, hake or coley.