Who doesn't love a good fish cake. I know a lot of people make them to use up left over fish, I make them simply because I LOVE fish cakes and think they make a wonderful low key supper.  I made these last night when my nine year old had a little friend for a sleep (wake!) over.  I thought I was going to be faced with mutiny and a demand for pizza, but no, they packed these away with gusto.

These were made with cod, I actually meant to use salmon but completely forgot once I was in the supermarket, but quite honestly any firm fleshed fish will do beautifully.  I use a combination of potatoes and sweet potatoes, which produces a lovely taste and color and of course provides a little extra nutrition.

Here's what you'll need:

1 1/2 lbs of cod

zest and juice of a lemon

1 bay leaf

2 cups of milk

salt and pepper

fresh parsley

4 medium potatoes

2 sweet potatoes

a knob of butter

1 egg

panko crumbs or dried bread crumbs

fresh parsley

salt and pepper

olive oil and a couple of tablespoons of butter

To poach the fish simply lay it in a large dutch oven or stove proof dish, pour over the milk and add the lemon zest, juice, chopped parsley, bay leaf and salt and pepper. 

Put on the heat to low, cover and bring it to a simmer.  Let this simmer away gently and in no time the fish will be poached. I'm always amazed at how quickly this happens, about 10 mins or so, just keep an eye on it.

Meanwhile peel the sweet potato (I usually leave the skins on the regular potato - but as you wish), fill a saucepan with water and boil up the tatties.

When the fish is just cooked through transfer it to a dish, discard the bay leaf and pour the liquid into a freezer proof container and put into the freezer for future use.  Flake the fish into chunks, this is really a personal taste situation, my family likes big chunks of fish but if you prefer smaller just flake a little more aggressively.

When the potatoes are cooked, drain and mash adding the knob of butter.  Don't add any milk as you need the mixture fairly stiff.  Let cool a little and then add the fish, more chopped herbs and the beaten egg.  Stir the mixture gently to combine.

On a large plate pour out a couple of handfuls of the panko  or breadcrumbs.  Take a large tablespoon of fish mixture and roll it in the panko.

Melt the butter and oil in a large pan, when nice and hot add the panko covered fish cakes and fry until golden.  Transfer to a warm serving plate, sprinkle with more chopped herbs and a squeeze of lemon.

These are wonderful served with ketchup or tartare sauce, either a salad, peas or buttered green beans would be lovely.