Fish Cakes With Mushrooms

250g fish, steamed and flaked 250g button mushrooms, chopped and pan-fried

2 spring onions, finely sliced

1 small potato, cooked, peeled and diced 1 egg

15ml sweet chilli sauce

Oil for frying

50ml Greek yoghurt

20ml mayonnaise

10ml lemon juice

Lemon to serve

In a bowl mix the fish, mushrooms, onion, potato, egg and sweet chilli sauce together. Season with salt and pepper. Form cakes with your hands and set aside.

Heat oil in a pan and fry cakes on both sides until golden and cooked through. Place onto kitchen towelling to drain. In a small bowl mix the yoghurt, mayonnaise and lemon juice together.

Serve the fish cakes with the sauce and the fresh lemon. Serves 4.

COOK’S TIP: Always use reputable fisheries that use fish, which is sustainable. Never use fish off the red and orange lists of endangered species.