Air fryer fishcakes

Method

1. Put the potatoes in a pan with a big pinch of salt and cover with water. Bring to the boil, then simmer gently for about 15 minutes or until tender to the point of a knife.
2. Meanwhile, put the white fish in a small pan, add the milk, cover and set over a medium heat. Once the milk is simmering, cook for 3 minutes, turning the fish halfway through. Remove the pan from the heat and set aside (don’t take the lid off – you want the fish to cook in the residual heat).
3. Drain the potatoes, then return them to the pan over a low heat and cook for a minute or two, stirring, to dry them. Remove the potatoes from the heat, then crush them, adding the butter, until well combined. Season with salt and pepper.
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4. Stir the white fish and any remaining milk into the mash, breaking it up into large flakes, then mix in the sardines/sprats, garlic, capers, roughly half the beaten egg and most of the herbs. Shape the mixture into 8 patties roughly 2cm thick. Put them on a plate in the fridge for at least an hour to firm up.
5. Put the remaining beaten egg in a shallow bowl and spread the flour and breadcrumbs on separate small plates. Dip each fishcake into flour, then egg, then breadcrumbs until well coated (see Be A Better Cook).
6. Heat the air fryer to 180°C. Put the fishcakes in the basket in a single layer (cook in batches if needed – see Make Ahead) and brush with oil. Cook for 12 15 minutes, turning halfway, until golden all over. Serve the fishcakes with salad and a chilli sauce of your choice, if you like.