This recipe is ripped of Gordon Ramsay’s , slightly changed by me, as usual.

I normally use two types of fish, can be frozen, can be fresh, salmon is a must and some kind of white fish, a fillet of each will do. I poach the fish in milk with  a bay leaf, a shallot and some peppercorns, then flake it onto a bowl. About 4 boiled and mashed potatoes and a crucial ingredient, fresh coriander. If I don’t have any, I don’t bother making fishcakes, it simply makes the dish outstanding( plus I’m a coriander freak, would have it with anything!). I add finely chopped shallot, season it all very well, ground coriander, pepper, some paprika to give it a kick and then mix it all up nicely. You want to make sure you can tell the ingredients apart, don’t mash it all to death, it’s not supposed to be baby food.

Now shape them into cakes, a table spoon is a nice sized cake, roll in flour, then in egg and finally in breadcrumbs. Messy and lots of work, but well worth the effort, as the cakes will keep the shape and won’t fall apart when frying.

Fry them on both sides until golden and lovely.

Serve with harissa mayonnaise( mayo mixed with harissa paste) and a nice green salad.