Curry Fish Cakes

• Maris Piper potatoes↗500g g

  peeled and cut into 3cm pieces

• olive oil↗2 tbsp tbsp
• large garlic cloves↗3

  minced

• ginger↗1 thumb-sized piece

  peeled and grated

• black mustard seeds1 tsp tsp
• curry powder↗2-3 heaped tbsp medium tbsp
• skin-on cod fillets↗4
• semi-skimmed milk↗400ml ml
• small lemon1

  zest and juice

• plain flour↗150g g
• medium eggs2

  beaten

• panko breadcrumbs↗150g g
• salad↗

  leaves and coleslaw, for serving

Step-by-step instructions

1. 1

   Place the potatoes in a large pot, cover with cold water and bring to a boil. Reduce heat to a simmer and cook 8‑10 minutes until tender. Drain the water and let sit for 5 minutes to dry out. Lightly mash the potatoes with a potato masher to a slightly chunky texture.

2. 2

   Heat 1 tbsp oil in a pan over medium heat. Sauté the garlic, ginger, black mustard seeds and curry powder for 1 minute. Mix the spices into the potatoes, season with salt and set aside.

3. 3

   Place the skin-on cod fillets in a large pot over medium heat, pour in the semi‑skimmed milk and bring to a simmer. Immediately remove from heat, cover and let sit for 10 minutes to steam. Remove the fish with a slotted spoon, then discard the skin. Break the flesh into large pieces and add to the potato mixture, then fold in the lemon zest and juice. Shape the mixture into eight patties using your hands.

4. 4

   Place plain flour, beaten eggs and panko breadcrumbs in three separate shallow bowls. Dredge each patty first in flour, then in egg, then in breadcrumbs. Set on a tray. For freezing, cover and freeze on the tray until solid, then transfer to freezer‑safe containers.

5. 5

   Heat the remaining oil in a large non‑stick skillet over medium heat and preheat the oven to low. Fry the patties in batches for 5‑6 minutes per side until golden and crisp. Keep them warm in the oven while you cook the rest. Serve with salad leaves and coleslaw on the side.