BASIC FISH CAKES

PREP + COOK TIME 45 MINUTES (+ COOLING & REFRIGERATION) MAKES 8

400g skinless firm white fish fillets 3 medium floury potatoes (600g),

chopped coarsely

2 green onions, sliced thinly

1 egg, beaten lightly

1½ cups (110g) panko (japanese

breadcrumbs) vegetable oil, to shallow-fry lemon wedges, to serve

1 Season fish on oiled foil-lined tray; place under a preheated grill for 12 minutes, turning halfway, or until just cooked through. Cool. 2 Boil, steam or microwave potatoes until tender; drain. Mash until smooth. Flake cooled fish into mashed potato; stir until fish breaks into smaller pieces. Add green onion, egg and half the breadcrumbs; stir to combine. Season.

3 With damp hands, shape mixture into eight patties. Place on a tray, then refrigerate for 1 hour.

4 Coat patties in remaining breadcrumbs. Heat 2cm of oil in a large heavy-based frying pan over medium heat; cook fish cakes, in two batches, for 3 minutes each side, or until heated through and golden. Drain on paper towel.

5 Serve with lemon or one of the following sauces.