Quick Recipe For Quick Fish Cakes

The best of British meets Indian spice in this tasty breakfast dish – great at any time of day.

Ingredients:

* 500g skinless cod, haddock or pollock fillets, from sustainable sources
* 1 large Maris Piper (250g)
* 4 tablespoons plain flour
* Olive oil
* 2 tablespoons mixed fresh green herbs, such as dill, chives or parsley
* 200 ml mayonnaise , made using free-range eggs

Method:

* Roughly chop the fish, then peel and grate the potato.

* Combine with the flour in a bowl, then season with sea salt and black pepper.

* Bring together with your hands and shape into 12 flat patties, then leave to chill in the fridge.

* Heat a mug of oil in a heavy-based pan over a medium-high heat. In batches of 4, cook the fish cakes for 2 to 3 minutes on each side, until golden and crisp, then remove to kitchen paper to drain.

* Pick, chop and stir the herbs through the mayo, then serve with the fishcakes, and some watercress and lemon wedges, if you like.

There You Go...!!!