These relaxed fishcakes offer plenty of excuses to eat in tonight.
- Place potatoes in a saucepan, cover with cold water and add a pinch of salt. Bring to the boil over medium heat, then cook for 20 minutes or until potatoes are almost tender. Drain and cool.
- Meanwhile, to make cucumber salsa, combine all ingredients in a bowl and season with salt and pepper. Set aside. Makes 2 1/4 cups.
- Remove skin from fish, then flake fish into a bowl. Add mayonnaise and lemon juice and zest. Season. Coarsely grate potatoes over fish, then stir to gently combine, taking care not to break up fish too much. Shape into 8 x 8cm round fishcakes.
- Line an oven tray with baking paper. Place flour, eggs and breadcrumbs in separate bowls. Using your hands, gently coat fishcakes in flour, then dip in eggs, then coat in breadcrumbs, pressing firmly to help breadcrumbs stick. Place fishcakes on prepared tray, cover, then refrigerate for 3 hours to firm.
- Preheat oven to 180C. Fill a frying pan 3cm deep with vegetable oil and heat over medium heat. Cook fishcakes in 2 batches, for 2 minutes each side or until golden and warmed through. Drain on paper towel and keep warm in oven.
- Cook broccolini in a large saucepan of boiling salted water for 30 seconds. Add asparagus and beans, and cook for a further 3 minutes or until vegetables are tender. Drain, season, then drizzle with extra virgin olive oil. Toss to combine.
- Divide fishcakes and vegetables among plates. Scatter with cucumber salsa and serve with extra lemon wedges.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set