Fishcakes with Tartare Sauce

Great served with salad and extra tartare sauce. Try swapping the prawns with white crabmeat.

INGREDIENTS

• 650g Maris Piper potatoes, cut into chunks
• 2 medium eggs
• 240g pack cod fillets
• ½ tsp LoSalt
• 1 tbsp tartare sauce
• 2 tbsp chopped chives
• 75g cooked, peeled prawns, roughly chopped
• 2 tbsp vegetable oil for frying

METHOD

• Cook the potatoes in boiling water for 15-20 minutes or until tender, drain and allow to steam dry.
• Meanwhile, place the eggs in a medium saucepan and cover with cold water, bring to the boil then add the cod to the pan, simmer for 5 minutes. Drain and run the eggs under cold water. Place the fish on kitchen paper to drain.
• Mash the potatoes with the LoSalt, tartare sauce and chives and gently stir in the prawns, chopped egg and flaked fish, season with black pepper. Mould into 8 fishcakes and chill for 30 minutes.
• Heat a little oil in a frying pan and fry the fishcakes in 2 batches for 2-3 minutes on each side until golden.