Ingredients

Fish Cakes

• Approximately 280g of mashed potato (baked or microwaved)
• 6 tbsp finely chopped coriander
• 1 lime leaf shredded
• 2 birds eye chillies, finely chopped
• 2 garlic cloves, finely crushed
• 1 tbsp lemon grass finely chopped
• 1 tbsp ginger peeled and finely chopped
• pinch maldon salt and freshly ground black pepper
• 1 small egg beaten
• 100-120g smoked haddock, cooked (poach in a little milk)
• 200g salmon, cooked (if you need to cook the salmon, grill until just cooked)
• 4-6 tbsp flour to dust and coat
• olive or rapeseed oil to cook

To Serve

• 200g creme fraiche
• 1 tsp wasabi paste
• Salad leaves with or without diced tomato
• 4 lemon wedges

Method

Fish Cakes

1. Place all the ingredients except the fish,flour and oil in a bowl and mix until well combined. Flake the fish and mix it until well distributed the mix should be sticky but not to wet. Place the flour on a plate and coat your hands in it. Form 8 small/medium round fish cakes (allowing 2 per serving). Place on the floured plate, cover in cling film and refrigerate for at least 1 hour.
2. Heat a generous amount of oil in a frying pan over a moderate high heat. When the oil is hot place the fish cakes in the pan, cook for 3-4 minutes on each side until golden brown and heated through. Serve.

To Serve

1. Mix together the creme fraiche and wasabi together. Place 2 fish cakes on each plate accompany with a generous serving of the Wasabi Creme Fraiche, a side salad and lemon wedge. Serve.