Fish Cakes with 1000 Island Dressing

Cook Time 30 minutes

Servings 6

Ingredients

1½ cups of leftover mashed potato (about 3 potatoes)

180g white fish (like cod) or salmon, skin off pin boned and diced

4 sprigs parsley or chives, leaves picked and chopped

1 tbsp Dijon mustard 

1 tbsp baby capers, drained and chopped 

Pinch of Old Bay seasoning (optional)

125g (½ cup) plain flour

1 egg, whisked

1 cup dried breadcrumbs

Salt and pepper 

Olive oil, for shallow frying 

Zest of 1 lemon, the rest cut into wedges to serve (optional)

Lettuce leaves, to garnish 

Dressing

1 cup of mayonnaise

3 tbsp ketchup

1 small white onion, coarsely grated  

3 tbsp sweet pickle relish 

Splash of vinegar

Splash of tobasco

Method

Combine the dressing ingredients together.

Combine the mash with the fish, capers, herbs, mustard, lemon zest (if using), Old Bay seasoning (if using) and salt and pepper. Season to taste.

Divide the mixture into 6 balls and place on a tray.

Place the flour in a shallow bowl. In another shallow bowl, lightly beat the eggs with a pinch of salt and in a third bowl, the breadcrumbs. Lightly flour each fish cake and dip into the egg wash, drain slightly, and then coat in the breadcrumb mixture.

Heat oil in a large pan over a medium heat and cook the fish cakes for 3-4minutes on each side, turning regularly. Once golden, crisp on all sides and cooked through, drain on paper towel and then serve with 1000 island dressing on the side and lemon wedges.