375 g (12 oz) potatoes, peeled and cut into small chunks
250 g (8 oz) cod loins
8 tablespoons water
2 tablespoons olive oil
8 spring onions, roughly chopped
1/2 red chilli, deseeded and roughly chopped
finely grated rind of 1 lemon
3 tablespoons chopped parsley
1 egg, beaten
125 g (4 oz) ciabatta breadcrumbs
6 tablespoons vegetable oil
salt and pepper
Cook the potatoes in a large saucepan of lightly salted boiling water for 10 minutes until tender. Drain the potatoes, then return to the pan and mash with a potato masher.
Meanwhile, place the cod in a small saucepan with the measurement water and season well. Bring to the boil, then reduce the heat, cover and simmer for 5 minutes until opaque and cooked through. Drain well, then flake.
Heat the olive oil in a large frying pan, add the spring onions and chilli and cook over a high heat for 2 minutes. Add to the potato mixture. Then add the flaked fish, lemon rind and parsley and fold through. Shape the mixture into 4 patties.
Place the beaten egg in a bowl and the breadcrumbs in another. Coat the patties in the egg, then in the breadcrumbs.
Heat the vegetable oil in a large frying pan, add the fishcakes and cook over a high heat for 5–6 minutes, turning, until golden and cooked through. Serve with lemon wedges and tartare sauce.