TODAY’S RECIPE: Moroccan fishcakes

FISHCAKES with a twist. Serves 4

Ingredients

600g/1lb 5oz floury potatoes, such as Maris Piper, cut into chunks 300g/11oz skinless, boneless pollock, or other white fish 300ml/½pt semi-skimmed milk 2½ tsp ras el hanout (or 1¼ tsp each paprika and cumin)

1 large egg, beaten 85g/3oz dried breadcrumbs Zest 2 lemons, plus 2 tbsp juice, then cut into wedges to serve Small pack dill or parsley, finely chopped

4 tbsp sunflower oil 300g/11oz natural yogurt

100g salad leaves

Method

1 Put potatoes in a saucepan. Cover with cold salted water. Bring to the boil and cook for 18-20 minutes, until cooked but still holding their shape. Drain, leave to steam-dry, then mash. Meanwhile, put fish in a saucepan and pour over milk and 100ml water. Cover with a lid, bring to a simmer, then turn off heat and cook for 10 more minutes. Remove fish with a slotted spoon.

2 Mix 2 tbsp of the poaching milk with potatoes and 2 tsp ras el hanout, zest of 1 lemon, dill and seasoning. Carefully mix the poached fish into the potato, keeping flakes quite large. Shape into eight flat fishcakes, dip each into the beaten egg, then the breadcrumbs.

3 Heat oven to 200c/180c fan/gas 6. Heat oil in a large non-stick ovenproof frying pan over medium heat. Fry fishcakes for five minutes each side until golden and hot through. Transfer to oven and cook for a further 8-10 minutes until piping hot.

4 Meanwhile, mix yogurt with remaining lemon zest, 2 tbsp lemon juice, ½ tsp ras el hanout and seasoning. Serve fishcakes with salad and the sauce.

RECIPE of the day is brought to you in association with BBC Good Food Magazine. Why not subscribe today and get your first five issues for £5 (direct debit only)? Visit buysubscriptions.com/goodfood and enter code GFDAILY15 or 0844 848 3414 and quote GFDAILY15.