Creamy Herb Fish Cakes with Cheese

Ingredients

• •250 g salmon fillet (skinless, pin bones removed)
• •250 g cod fillet (skinless)
• •300 g potatoes (floury varieties like Maris Piper, cooked and mashed)
• •75 g cheddar cheese (finely grated)
• •2 tbsp fresh dill (finely chopped)
• •2 tbsp fresh parsley (finely chopped)
• •1 tbsp fresh chives (finely chopped)
• •1 whole lemon zest (finely grated)
• •1 tsp wholegrain mustard (adds subtle spice)
• •1 whole egg (beaten)
• •100 g panko breadcrumbs (for coating)
• •3 tbsp vegetable oil (for frying)
• •to taste tsp salt
• •to taste tsp black pepper
• •0.5 tsp smoked paprika (optional, for extra warmth)

Instructions

1. 1

   Bring a pot of salted water to boil and cook potatoes until tender (approximately 12-15 minutes). Drain well and mash until smooth. Set aside to cool slightly.

2. 2

   Whilst potatoes cook, place salmon and cod fillets in a frying pan with a splash of water and a pinch of salt. Cover and steam for 4-5 minutes until just cooked through. Flake into large pieces, removing any remaining bones. Set aside to cool.

3. 3

   In a large bowl, combine cooled mashed potato, flaked fish, grated cheese, dill, parsley, chives, lemon zest, wholegrain mustard, salt, pepper, and smoked paprika. Mix gently but thoroughly, being careful not to break up the fish too much.

4. 4

   Divide mixture into 8 equal portions and shape into patties approximately 7cm diameter and 2cm thick. Place on a plate and chill for 5 minutes if time permits.

5. 5

   Place beaten egg in one shallow bowl and panko breadcrumbs in another. Dip each fish cake into egg, then coat thoroughly in breadcrumbs, pressing gently so they adhere.

6. 6

   Heat vegetable oil in a large frying pan over medium-high heat. Once hot, carefully place fish cakes in the pan (work in batches if necessary to avoid overcrowding).

7. 7

   Fry for 3-4 minutes on each side until golden brown and crispy. Transfer to kitchen paper to drain briefly.

8. 8

   Serve immediately whilst warm, with lemon wedges and tartare sauce made from crème fraîche, capers, cornichons, and fresh herbs.