• 500g seafood chowder mix 
  • 400g cooked mashed potatoes 
  • 2 tbsp finely chopped spring onions
  • 1 tsp finely chopped fresh dill 
  • 1 tsp finely chopped fresh flat-leaf parsley
  • 1 tsp lemon juice 
  • 1⁄4 tsp wholegrain mustard 
  • 1 tsp chilli flakes
  • 50g plain flour
  • 2 eggs, beaten
  • 100g panko breadcrumbs
  • 1 tsp cracked black pepper 
  • 4 tbsp rapeseed oil
  • fine sea salt and freshly ground black pepper

For the tartare sauce:

  • 300g mayonnaise
  • juice of 1⁄2 lemon
  • 1 large gherkin, finely chopped
  • 1 shallot, finely diced
  • 1 dessertspoon chopped capers
  • 1 tbsp chopped fresh dill
  • 1 tbsp chopped fresh flat-leaf parsley
  • 1 tsp Dijon mustard



Preheat the oven to 180°C.

To make the tartare sauce, simply mix all the ingredients together, season to taste and set aside in the fridge until needed.

Roast the seafood mix on a baking tray in the preheated oven for 6 minutes. Set aside and allow to cool. Turn off the oven at this stage.
Put the mashed potatoes in a large bowl with the spring onions, fresh herbs, lemon juice, mustard, chilli flakes and a generous pinch of salt and pepper. Mix thoroughly.

Add the roasted seafood mix, stirring them in gently so that you have big lumps throughout the fish cakes. This will make all the difference to the texture and appearance of your fish cakes.

Shape the mix into four large cakes. Place on a plate, cover with cling film and chill in the fridge for at least 30 minutes (1 hour is better if you have the time).

Preheat the oven to 180°C again. Line a baking tray with non-stick baking paper.

To assemble your crumbing station, you’ll need three separate wide, shallow bowls. Put the flour in the first bowl and season it with some salt and pepper, then put the beaten eggs in the second bowl and the breadcrumbs in the third bowl. Have a plate at the end of your assembly line to put the crumbed fish cakes on.

Dip the cakes in the flour first, gently brushing or shaking off any excess, then dip in the beaten eggs to coat, again shaking off any excess, before adding to the breadcrumbs. Make sure each cake is completely and evenly covered in the flour, beaten egg and breadcrumbs as you move along. Finally, place the crumbed cakes on the plate, ready for cooking.

Heat the oil in a large non-stick frying pan over a medium heat. Add the fish cakes (working in batches if necessary so that you don’t overcrowd the pan) and fry for a few minutes on each side, until golden brown. Transfer to the lined baking tray and cook in the oven for 8 to 10 minutes, until completely heated through.

Serve with your favourite salad, the tartare sauce on the side and lemon wedges for squeezing over.

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