Ingredients

• 500g/1lb 2oz floury potatoes
• peeled and diced
• 500g/1lb 2oz cod loin
• skinned
• 6 spring onions
• finely chopped
• 2 tbsp full-fat mayonnaise
• 2 tsp Dijon mustard
• 130g/4¾oz dressed crab or 100g/3½oz mixed fresh crabmeat
• 2 tbsp chopped fresh parsley
• dash of hot pepper sauce
• such as Tabasco
• 100g/3½oz Japanese panko breadcrumbs
• knob of butter
• plus extra for greasing
• 1 tbsp oil
• salt and freshly ground black pepper
• 6 firm tomatoes
• deseeded
• diced
• 1 small red onion
• finely chopped
• 1 tbsp white wine vinegar
• 4 tbsp olive oil
• 2 tbsp chopped fresh parsley

Directions

• Preheat the oven to 200C/180C Fan/Gas 6.
• Put the potatoes in a saucepan of salted water and bring to the boil. Boil for 15 minutes
• or until tender. Drain well and mash. Season with salt and pepper and set aside to cool.
• Grease a sheet of foil with the butter and put the cod loin in the centre
• season with salt and pepper and wrap in the foil to make a parcel. Put on a baking tray and cook for 20 minutes
• or until just cooked through. Set aside to cool. When completely cool
• carefully flake the fish into large pieces. Reserve the cooking juices.
• Spoon the cold mash into a bowl
• mix in the spring onions
• mayonnaise and mustard. Add 2 tablespoons of the fish cooking juice
• then add the flaked cod and stir in the crabmeat. Add the parsley and hot pepper sauce and stir until combined. Season to taste.
• Shape the mixture into 8 fishcakes
• roughly 9cm/3½ in diameter
• this is easiest with damp hands. Place on a tray and chill in the fridge for at least 15 minutes.
• Sprinkle the breadcrumbs on a plate and coat each fishcake. Return to the tray and chill again in the fridge for 30 minutes.
• Meanwhile for the salsa
• mix all the ingredients together and season with salt and pepper.
• Heat a wide
• heavy-based frying pan
• add the butter and oil and fry the fishcakes over a high heat for 4 minutes on each side
• or until golden-brown all over. When frying
• it’s best not to overcrowd the pan
• cook in two batches
• if necessary.
• Serve hot with the tomato salsa and a simple dressed salad.