DAY 5, FISH CAKES & LEMON MAYONNAISE

Crispy, warm potato fish cakes dipped into cool creamy mayonnaise - delicious!

Fish cakes with Lemon herb mayonnaise

For the fishcakes

250g potatoes

250g salmon filet, fresh or frozen (or canned, but miss out the poaching step)

zest of 1 lemon

pinch salt & pepper

50g frozen peas

4 tbsp chopped fresh herbs

1 egg

100g breadcrumbs

1 tbsp oil

For the mayonnaise

4 tbsp mayonnaise

juice 1/2 lemon

1 tbsp chopped fresh herbs

Method

• Cut unpeeled potatoes into large chunks and boil in salted water for 15 minutes or until soft. Drain and cool.

• Place fish into a pan with enough water to cover the bottom of the pan (around 50mls?) and bring to the boil. Cover and simmer gently for 5 minutes. Drain and cool.

• Mash potatoes with a fork (leave in the potato skin - it's good for you!)
• Flake the fish, removing any skin or bones and mix with the mashed potatoes.

• Add the peas, lemon zest and chopped herbs. Mix gently and season with salt and pepper to taste.

• Dampen your hands and roll small balls of the fish cake mixture and then flatten into patties.

• Whisk the egg in one bowl and measure the breadcrumbs into an other
• Dip the fishcakes first into the egg and then into the breadcrumbs, coat thoroughly.

• Chill the uncooked fishcakes in the fridge until you're ready to cook them.
• Preheat oven to 200ºc fan.
• Brush the fishcakes with oil on both sides and place onto a metal baking tray.

• Bake for 10 minutes on one side and then turn them over and bake for a further 10 minutes.
• Mix the mayonnaise with the juice of 1/2 the lemon and chopped herbs.

Serve fishcakes hot with cool mayonnaise and crisp green salad!