CRISPY FISH CAKES

MAKES 12 PREP 30 MINS COOK 20 MINS + STANDING + CHILLING

✦ 3 x 250g boneless white fish fillets ✦ 750g potatoes, peeled, quartered ✦ 2 garlic cloves, peeled ✦ ½ cup frozen corn kernels, thawed ✦ 2 green onions, finely sliced ✦ 2 tbsp dill, chopped ✦ 1 lemon, zest finely grated ✦ ½ cup seasoned flour ✦ 3 eggs, lightly beaten ✦ 3 cups panko crumbs ✦ oil to shallow-fry ✦ lemon wedges, to serve

MUSTARD MAYO

✦ ²⁄ 3 cup egg mayonnaise ✦ ²⁄ cup sour cream 3 ✦ ¼ cup finely chopped chives ✦ 2 tbsp wholegrain mustard

1 Half-fill a deep frying pan with water and bring to a simmer on low. Add fish (ensuring it’s submerged) and simmer gently 5 mins. Remove from heat and set aside 10 mins to complete cooking. Transfer to a plate to cool.

2 Meanwhile, in a medium saucepan of salted water, boil potatoes and garlic until very tender. Drain well and mash.

3 Flake fish into mash. Stir in corn, onion, dill and zest. Shape ½-cups of mixture into 3cm-thick patties. Arrange on a tray. Chill 1 hour.

4 Dust fish cakes in flour, shaking off excess. Dip into egg, then roll in crumbs to coat.

5 If freezing, layer in an airtight container between sheets of baking paper, then seal and freeze.

6 MUSTARD MAYO In a small bowl, stir ingredients together. Season. Store in an airtight container up to 1 week.

7 In a large frying pan, heat oil on medium (160°C) until a few crumbs sizzle when added. Fry fresh or thawed fish cakes, in two batches, 2-3 mins each side until golden. Drain on paper towel. Serve warm with mayo and lemon wedges.