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25 minutes
- 500 g skinless cod, haddock or pollock fillets
- 1 large Maris Piper potato (250g)
- 4 tablespoons plain flour
- 2 tablespoons mixed fresh green herbs such as dill, chives, parsley
- 4 heaped tablespoons mayonnaise
- 320 g seasonal green vegetables
- Roughly chop the fish and peel the potato. Grate the potato and combine with flour in a bowl. Season with sea salt and black pepper. Shape the mixture into 12 flat patties and chill in the fridge. Heat olive oil in a pan. Cook fishcakes in batches for 2 to 3 minutes on each side until golden and crisp. Drain on kitchen paper. Mix herbs into mayo. Boil or steam vegetables until tender. Serve with fishcakes, herby mayo, and watercress and lemon wedges, if desired.
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