400g floury potatoes, cut into chunks
400g sweet potatoes, cut into chunks
325g frozen white sustainable fish (see box, p22), defrosted
Small bunch of fresh flatleaf parsley, leaves and stems finely chopped
25g unsalted butter
1 tbsp plain flour, plus extra to dust
300ml whole milk
Vegetable or sunflower oil for frying
Lemon wedges to serve
1. Cook the potatoes and sweet potatoes in a pan of well salted boiling water for 10-15 minutes until really tender. Drain and mash well together, then set aside in a bowl.
2. Meanwhile put the fish in a large?frying pan and cover with water. Bring to the boil, then turn off the heat and stand, covered, for 6-8 minutes until cooked. Remove with a slotted spoon, then flake into chunks.
3. Mix the fish into the mash, season well, then add a quarter of the chopped parsley. Shape into ?8 fishcakes, then chill for 20 minutes.
4. To make the sauce, melt the butter in a pan, then add the flour and cook, stirring, for a couple of minutes. Gradually stir in the milk until you have a smooth sauce, then bubble for 2 minutes or so to thicken. Season well and stir in the rest of the parsley.
5. Heat a shallow layer of oil in ?the frying pan over a medium-high heat. Dust the fishcakes in flour, then fry in 2 batches for 3-4 minutes on each side until crisp, golden and cooked through. Warm the parsley sauce, then serve with the two-potato fishcakes and lemon wedges.
- Freeze …the shaped, uncooked fishcakes on a baking sheet until solid, then wrap in baking paper ?and store in a rigid box in the freezer for up to 2 months. ?Defrost fully before cooking. Add wilted spinach, cooked salmon, or even a spoonful of pesto or curry paste to the mix.