Cod & prawn cakes with tartare sauce

SERVES 4 READY IN ABOUT 1 HOUR, PLUS CHILLING

 600g floury potatoes, peeled and cut into small chunks  500g skinless and boneless cod loin or fillet, defrosted if frozen, chopped into small pieces  Low-calorie cooking

spray  1 bunch spring onions, trimmed and thinly sliced  150-200g small cooked peeled prawns, defrosted if frozen  2½ tbsp chopped fresh flat-parsley, plus extra to serve  2½ tbsp chopped fresh

chives  1 level tbsp extra-light

mayonnaise  4 tbsp plain quark  2 tbsp fat-free natural

Greek-style yogurt  30g cornichons or cocktail gherkins, finely chopped  1 tbsp capers, drained, rinsed and finely chopped  6 medium eggs,

2 beaten  75g dried panko

breadcrumbs  2 tbsp white wine

vinegar  200g sugar snap peas, halved lengthways, to serve  200g thin-stemmed

broccoli, to serve  Lemon wedges, to

serve

1

Boil the potatoes for 20 minutes, or until tender. Drain well, then return to the pan and mash until smooth. Meanwhile, pour around 6cm water into a saucepan and bring to the boil. Add the cod and simmer for 8 minutes. Lift out the fish onto a plate, then when cool enough to handle, break into flakes. 2 Spray a small, non-stick frying pan with low-calorie cooking spray and place over a medium high heat. Stirfry the spring onions for 1 minute until tender, then remove from the heat. Put the mash, cod, spring onions, prawns, 1½ tbsp parsley and 1½ tbsp chives in a bowl, then season and mix well. Divide the mixture into 8 and shape into fishcakes. Cover with cling film and chill for 20 minutes. 3 Preheat your oven to 220°C/fan 200°C/gas 7. Make the tartare sauce by mixing together the mayonnaise, quark, yogurt, gherkins, capers and remaining parsley and chives. Season, cover and chill until needed. 4 Dip the fishcakes into the beaten eggs, then into the breadcrumbs to coat evenly, pressing them on with your hands. Transfer to a non-stick baking tray and bake for 30 minutes until golden. A few minutes before the fishcakes are ready, bring 2 litres of water to a very gentle simmer in a large, deep frying pan. Add the vinegar and a good pinch of salt, then break in the eggs one at a time. Poach for 3 minutes, then lift out with a slotted spoon and drain on kitchen paper. 5 Boil the sugar snap peas for 3-4 minutes and the broccoli for 5-6 minutes, then drain. Divide the fishcakes between 4 plates and top with a poached egg. Serve with a quarter of the tartare sauce per person, the vegetables and lemon wedges and add freshly ground black pepper.