October 28, 2021
Prep time: 25 minutes plus chilling time
Cooking time: around 10 minutes
275g of potatoes, peeled and chopped into chunks
300g of white fish fillets, such as cod, haddock or hake
1 tbsp of butter
1 garlic clove, crushed
1 tsp salt and freshly ground black pepper
1 pack of Refresh spice blend
1 generous pinch of red chilli flakes
4 spring onions, finely chopped
1 tbsp of chopped coriander
1 beaten egg
1-2 tbsp of vegetable oil
For the lemon yogurt dressing:
5 tbsp of natural yogurt, 1 clove of garlic, crushed
Zest and juice of ½ lemon
Bring a pan of slightly salted water to the boil and cook the potatoes for 10 minutes.
Place the fish in a steamer over the potato pan and steam for a further 5-6 minutes until cooked (check so you don’t overdo it). Put aside to cool. Mash potatoes when cooked, drained and still hot, with butter, garlic, salt and black pepper.
Add the Refresh spice blend and chilli flakes, spring onions and chopped coriander. Carefully flake in cooked fish and then gently stir in beaten egg. With floured hands, shape mix into patties (4 large or 6-8 small) and place on a floured plate in fridge for 30 minutes or until ready to cook – they will keep for up to one day ahead.
Heat oil in pan over medium heat. Fry cakes for around 4-5minutes on each side until golden and cooked. For the dressing, combine all ingredients in a bowl and serve with fishcakes.