FISH CAKES (Makes 6-8)

INGREDIENTS: ½pack of Mash Direct carrot & parsnip; 1 pack of Mash Direct mashed potato; 250g smoked fish (haddock or cod); 250g salmon fillet; 150ml milk; 150ml water; 2 bay leaves; 8 black peppercorns; 1 tbsp chives (plus extra for serving); pinch of salt and black pepper; plain flour for shaping; 1 beaten egg; breadcrumbs; 2 eggs (fry, for serving); small salad (for serving)

METHOD

1. In a pan, cover the fish with equal parts milk and water. Add the bay leaves and peppercorns and bring to a boil.

2. Once boiling turn down the heat, simmer for five minutes and then remove from the heat and allow to stand, covered, for a further 10 minutes to finish cooking the fish.

3. Once the fish is cooked, remove from the liquid, and flake into large pieces, discarding the skin. Mix Mash Direct carrot & parsnip along with the Mash Direct mashed potato before adding the flaked fish, chives and seasoning.

4. Lightly flour a surface and tip the mixture out. With floured hands, roughly split the mixture into six to eight equal parts and shape into 3cm thick palm-sized discs. Place on a baking tray lined with baking paper. Refrigerate for 30 minutes to set. Preheat your oven to 200°C.

5. After 30 minutes, dip each fish cake in the beaten egg before coating in breadcrumbs. Gently pat the breadcrumbs onto the fish cakes forming an even crust.

6. Add four to six tbsp of vegetable oil to a frying pan so the base of the pan is fully covered in oil and heat on high until sizzling. Turn the pan down and fry the fish cakes over a medium heat for about two to three minutes on each side until golden and crisp.

6. Put the fish cakes on a baking tray and place in the oven to cook through for 10-15 minutes. Serve with a fried egg, fresh salad and a sprinkling of chives on top – perfect for lunch or a light tea.