THAI FISH CAKES

These delicious Thai fish cakes made of cod and salmon are quick and easy to make and come out with a succulent flavour.

INGREDIENTS

1kg floury potatoes
50g butter
1 pint of milk
350g cod fillet, skin on
2 bay leaves
6 peppercorns
100g smoked salmon, chopped
Handful of chopped fresh chives
Handful of chopped parsley
Flour, for dusting
2 eggs, beaten
100g fresh white breadcrumbs
Vegetable oil, for shallow frying
Lemon wedges, to serve
For the tartare sauce
25g gherkins, chopped
25g capers, chopped
Handful of chopped parsley
Dash of lemon juice
4 good tbsp mayonnaise

COOKING DIRECTIONS

Cut the potatoes into even-sized pieces and boil in salted water for 15-20 minutes until tender. Drain well, return to the saucepan and heat for 30 seconds to remove any moisture. Add the butter and a splash of milk if you like, and mash well.

Meanwhile, put the cod in a shallow pan and pour over the milk to cover. (Add a little water if it doesn't cover.) Add the bay leaves and peppercorns and bring to the boil. Reduce the heat and simmer for 5-6 minutes until tender. Remove from heat. Flake the fish, discarding any bones and skin. Stir the fish into the mash, with the salmon, chives, parsley and plenty of seasoning. Divide into eight and shape each into a fish cake.

Put the flour, egg and breadcrumbs into three shallow dishes. Dip the fish cakes first in flour, then in beaten egg and finally coat all over in breadcrumbs. (You can chill them or freeze them at this stage, if you like.)

For the tartare sauce, mix all the ingredients together – ready to dip your fish cakes in

Heat the vegetable oil in a frying pan and fry the fish cakes for 5-6 minutes each side until golden and heated through. Serve.

Ready in about 50 minutes and serves four people.