Mid-Week Meals

Fishcakes with Garlic and Caper Mayo

buy prevacid 24 hr 1kg potato, boiled and mashed

250g flour, plus extra for coating

3 eggs beaten

2 tbs finely chopped parsley, chives or spring onions

½ tsp cayenne pepper

150g breadcrumbs

400g smoked haddock, poached in milk (milk reserved)

Caper Mayo

6 tbs mayonnaise

1 lemon, juice and zest

1 tbs capers, roughly chopped

1 small gherkin or 4 cornichons, finely chopped

½ red onion chopped

Place the mashed potatoes into a large mixing bowl and flake in the cooked fish. Add the flour, cayenne pepper, herbs, lemon zest and half of the egg. Mix with your hands to form a stiff dough, but don’t overwork, if it’s too dry add a little more egg and some of the reserved milk. Form the dough into fishcakes about 2cm deep. Dust in the flour, dip in the egg and coat in the breadcrumbs. Heat the oil in a frying pan and cook the fishcakes over a medium heat for 3-4 minutes on each side until golden. To make the caper mayo, combine the mayonnaise with a little of the lemon juice, cornichons/gherkins, chopped onion and capers. Freeze the fishcakes before frying. Place a sheet of baking parchment the base of a freezer box, add the fishcakes and if you are stacking them pace a sheet of baking parchment between each layer. To cook, defrost overnight in the fridge then fry as usual. You can finish them off in a hot oven for 5 minutes to ensure they’re piping hot right through. Serves 6