Directions

1. 1

   Prepare the mashed potatoes: Bring a large pot of salted water to a boil. Add peeled and cubed potatoes and cook for about 15 minutes until very tender. Drain in a colander and let sit briefly to evaporate excess moisture. Transfer to a bowl and mash with a potato masher until smooth and creamy. Set aside to cool.

2. 2

   Preheat your oven to 190°C (170°C Fan / Gas Mark 5). Place the mixed white fish and smoked fish fillets on a roasting tin and bake for 10–15 minutes, until the flesh is opaque and flakes easily with a fork.

3. 3

   Once cooled enough to handle, carefully remove any skin and bones from the cooked fish. Gently flake the fish into large, chunky pieces, taking care not to break them up too finely.

4. 4

   In a large mixing bowl, combine the flaked fish, mashed potato, fresh parsley, and beaten egg. Fold together gently until just combined, preserving the texture of the fish pieces. Season thoroughly with salt and freshly ground black pepper to taste.

5. 5

   Shape the mixture into 8–12 patties of equal size, depending on your preferred portion size. Place on a parchment-lined tray and refrigerate for at least 1 hour to firm up.

6. 6

   Heat a generous amount of vegetable oil in a large frying pan over medium-high heat. Once hot, carefully place the fishcakes into the pan, working in batches if necessary to avoid crowding.

7. 7

   Fry for 4–5 minutes on each side until golden brown and crispy on the outside, and heated through completely. Serve warm with tartare sauce and fresh green salad.