Fish Cakes

Ingredients

• 300 g potatoes
• 100 g rohu I removed all the bones in 2 hours. Use a salmon or tuna fillet if you are low on patience level
• 1 small handful fresh parsley
• 1 free-range egg
• 1 lemon
• olive oil
• 1 tablespoon plain flour, extra for dusting

Method

• Bring a large pot of salted water to the boil. Peel your potatoes, chop them into even sized chunks (or use the left over potatoes from your baked potatoes – scoop out the potato and discard the skin), add the potatoes to the boiling water and bring back to the boil.
• Rub the rohu  with a little olive oil and a pinch of salt and pepper. When your potatoes have half way cooked, place rohu into a colander, then cover this with foil, and place the colander over the pot of boiling potatoes. Turn the heat down and cook for 8-10 minutes, until the rohu and potatoes are both cooked.
• Remove the fish from the colander and put to one side. Drain the potatoes in the same colander, then return them to the pot and let them steam dry for a minute. Pick the parsley leaves and finely chop them, discarding the stalks. Mash the potatoes, spreading the mash round the sides of the pan to help it cool down quickly.
• Remove any skin from the rohu and all bones very carefully.
• When the potatoes are cooled, put it into a bowl and flake the fish into it with 1 tablespoon of flour. Add the egg and chopped parsley with a really good pinch of salt and pepper. Finely grate over the lemon zest, then mash and mix it up really well.
• Dust a plate with a little of the extra flour. Divide your fish cakes into 4, lightly shape and pat into circles about 2cm thick, dusting them with flour as you go. Put them onto a clean plate also dusted with a little flour. – If you are going to freeze them at this point, wrap them in clingfilm and put them into the freezer.
• Otherwise simply pop them into the fridge for an hour before cooking – this will allow them to firm up slightly.
• Put a large fry pan on a medium heat and add a couple of lugs of olive oil. When the oil is nice and hot, add your fishcakes and cook for about 3 – 4 minutes on each side or until crisp and golden – you may need to cook them in two batches. Serve straight away, with lemon halves for squeezing over, serve with lovely veg or a cool crisp salad. These fish cakes also go really if you use tuna instead of the rohu.