I love fishcakes. And those I made this evening were outstanding, so even though I have fishcakes in here already,  here’s another fishy post.

I used a haddock fillet, which I poached in white wine with a bay leaf and some peppercorns, some shrimps, that were sitting in the freezer and saying ” please use us”. I used sweet potatoes for a change, lots of fresh chopped coriander, as always, chopped red chilli, chopped shallot and lots of seasoning.  How the fishcakes keep their shape is a method ripped off Ramsay- roll them in flour first, then in egg, then in breadcrumbs. And fry in lots of oil.

Spicy chilli mayo is lovely to go with the fiscakes, as well as a fresh, green, crunchy salad.