- 400 g Frozen white fish fillets cooked then cooled and chopped into rough chunks
- 150 g Frozen prawns responsibly sourced,
- 100 g Smoked salmon trimmings finely sliced
- 4 Spring onions finely sliced
- 400 Baking potato the flesh removed and mashed roughly. You could bake this the day before to save time,
- Plenty of seasoning
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Bake the jacket potato in the oven (200 degrees) for 90 minutes (approx),
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Bake the seasoned Basa fillets in an oven proof dish for 15 minutes, covered with foil,
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Defrost the prawns then place into a large mixing bowl,
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Add in the sliced spring onions, the flesh of the jacket potato, rough chunks of Basa fillets, chopped smoked salmon and plenty of salt and freshly milled pepper,
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Mix together with your hands until the mixture begins to form a large clump then chill in the fridge (covered in cling film) for at least an hour which allows the mixture to firm up. This enables easy fishcake shaping later on,
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Once the fishcake mixture is chilled and set, firm and shape into 6 large patties then place back in the fridge until you are ready to cook them,
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When you are ready to cook the fishcakes tip a generous amount of polenta onto a large plate and dip the fishcakes into it on both sides,
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Fry the fishcakes in plenty of oil until both sides are golden brown then finish them off in the oven (200 degrees) for 15 minutes.
These fishcakes are best served with tartare sauce. I made mine using yoghurt instead of mayo, for a lighter alternative. The fishcakes also keep well in the fridge for 2 days. Just re-heat and enjoy!