Cornmeal Griddled Fishcakes

Shopping list

• 400 g white fish fillets — skinless, boneless (e.g. cod, haddock)

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• 300 g floury potatoes — peeled and diced

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• 3 piece spring onions — finely sliced

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• 3 tbsp fresh parsley — chopped

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• 1 piece lemon — zest only

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• 1 piece egg — beaten

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• 50 g plain flour — for dusting

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• 80 g cornmeal (polenta) — fine or medium

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• 1 pinch black pepper

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• 3 tbsp vegetable oil — for frying

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Step by step

1. 1

   Boil the diced potatoes in unsalted water for 12– 15 minutes until tender. Drain well and mash until smooth.

2. 2

   Meanwhile, poach or steam the fish fillets for 6– 8 minutes until just cooked. Drain, cool slightly, then flake into large pieces, discarding any bones.

3. 3

   In a large bowl, combine the mashed potato, flaked fish, spring onions, parsley, lemon zest, beaten egg and a pinch of black pepper. Mix gently—do not overmash the fish.

4. 4

   Shape the mixture into 8 patties. Dust each lightly in flour, then press into the cornmeal to coat all sides.

5. 5

   Heat 2 tablespoons vegetable oil in a large frying pan over medium heat. Fry half the fishcakes for 3– 4 minutes per side until golden and crisp. Drain on kitchen paper.

6. 6

   Add the remaining tablespoon of oil and fry the second batch.

7. 7

   Serve warm with lemon wedges and a crisp green salad or coleslaw.