Crisp crumb fish cakes

These are a bit messy to make, but have the advantage that they freeze well so can be made in bulk in advance. To cook from frozen just place on a lightly oiled tray, then drizzle a little more oil over the fishcakes. Cook on the middle shelf under a medium grill for 12-15 mins until golden, flip over then cook other side for a further 5 mins.

These are very child friendly, but can be livened up for an adult palate too (more details to come). Thai chili dipping sauce goes particularly well with them.

Makes 8.

700g floury potatoes, cut into chunks
600 ml milk
800g boneless white fish (a blend with salmon also works well)
1 tbsp wholegrain mustard
5 tbsp mayonnaise or tartare sauce
6 spring onions finely sliced
zest 1 lemon
handful roughly chopped parsley

For coating:

100g plain flour
1-2 beaten eggs
175g fresh breadcrumbs
2 tbsp sunflower oil for frying

Boil potatoes for 15-20 mins until soft.

Meanwhile place milk in frying pan and season. Bring to the boil and add the fish, skin-side down. Gently cook for 5-10 mins until fish is translucent and flaking.

Remove fish from milk and discard skin. Wipe out pan. Break fish into small flakes and drain on kitchen paper (it's important to do this thoroughly or you'll get soggy cakes).

When the potatoes are done, drain and return to the pan then briefly heat them on the hob to dry them out. Mash well and stir in the mustard, tartare sauce or mayo, spring onions, lemon zest, parsley and flaked fish and season well.

Using floured hands divide the mixture into 8, then shape each into a patty. Put the flour, beaten egg and breadcrumbs onto 3 large plates. Dip each fish cake in turn into the flour, egg and then breadcrumbs, shaking off any excess as you go. Sit the fishcakes on greaseproof paper while you prepare the rest. Heat the oil in the frying pan, then fry the fish caks in batches for about 3 mins on each side, until golden and crisp.