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.
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.