Fish cakes

Caroline Marson: Food writer

These are ideal to cook and freeze in batches. Serve with a good dollop of mayonnaise. Try adding a bit of smoked salmon for added luxury!

Ingredients: serves 10 - 12

2 tbsp olive oil
50 g spring onions (chopped finely)
900 g cooked fish fillets
herbs (chopped)
salt
black pepper
550 g leftover mashed potato
squeeze of lemon juice
flour
1 egg (beaten)
2 handfuls breadcrumbs
100 g butter

Method:

Preheat the oven to 250°C / 475°F / Gas Mark 9.
Heat the oil in a pan and cook the spring onions for 1-2 mintues. Flake the fish into a bowl with the chopped herbs, seasoning, mashed potatoes and lemon juice. Add the cooked spring onions and lightly mix.
Shape the mixture into 24 fat cakes about 4cm across. Dip into flour, egg and then breadcrumbs. Chill for 15 minutes.
Melt the butter and brush all over the fishcakes. Cook for 20 minutes or until golden brown. Alternatively, shallow fry in oil.

Recipe tips:

To freeze, cool, pack and freeze at the end of step 3.