FISHCAKES WITH SPICY ROASTED TOMATO SALSA

Ingredients

• 14 oz 400 g (400 g) floury potatoes, such as maris piper, king edward or desiree, peeled and cut into 5 cm (2 in) chunks
• ½ white onion, finely diced
• rapeseed oil for frying
• 10½ oz (300 g) left-over fish pie or sustainable smoked haddock, pin-boned and skinned
• 1 bay leaf – if using smoked haddock
• 5 fl oz 150 ml (150 ml) milk – if using smoked haddock
• 3½ oz (100 g) smoked mackerel, broken into generous chunks
• 2 tablespoons capers, roughly chopped
• handful of freshly chopped parsley
• 2 teaspoons dijon mustard
• ½ Lemon finely grated zest
• 1 egg, lightly beaten
• 6 oz 3 cups (175 g) breadcrumbs
• spicy roasted tomato salsa, to serve
• 2 lemons, cut into quarters

• 14 oz ( 400 g) ripe, deep-red tomatoes, roughly chopped
• glug of rapeseed oil
• 1 white onion, finely diced
• 2 cloves garlic, finely diced
• 1 red chilli, finely diced – remove the seeds for a milder salsa
• 1 tablespoon finely chopped pickled jalapeños
• handful of chopped coriander (cilantro)
• glug of red wine vinegar
• 1 Lime juice
• dash of Tabasco sauce, to taste
• sprinkle of chilli flakes, to taste

1. Start by boiling the potatoes in salted water for around 10 minutes or until tender. Lightly fry the onion in a dash of oil for a minute or two until translucent, then put to one side.
2. If using smoked haddock rather than left-over fish pie, put the fish in a pan with the bay leaf and the milk. Cover and bring to the boil, then lower the heat and simmer for 3 minutes. Take off the heat and let the fish cook in the milk for another 2–3 minutes – it's done when it flakes easily. Remove the fish and set aside.
3. Drain the potatoes and return to the pan to steam dry. Mash the potatoes, then add the cooked onion, left-over fish pie or haddock, smoked mackerel, capers, parsley, mustard, lemon zest, egg and 60 g (2¼ oz/1 cup) of the breadcrumbs. Season with salt and pepper and combine everything thoroughly.
4. Spread out the rest of the breadcrumbs on a large plate. Mould a handful of the fishcake mixture into a ball, then flatten slightly and roll in the breadcrumbs to coat. Ideally, leave the fishcakes to chill and set in the fridge for an hour (or all day, if that’s easier for you).
5. When you’re ready, cook the fishcakes in a hot frying pan with a generous glug of oil, for around 4–5 minutes on each side. Don’t be tempted to turn them too early, or they might break. If your pan isn’t large enough to cook them all at once, keep the cooked fishcakes warm in a 150°C (300°F/gas mark 2) oven.
6. Smother the fishcakes with the salsa, add a lemon quarter on the side and eat!
7. Preheat the oven to 190°C (375°F/gas mark 5). Put the tomatoes in a baking dish with the rapeseed oil and sprinkle with salt and pepper. Roast for 12–15 minutes or until they soften, then blitz with a hand blender until smooth and leave to cool. Combine the remaining ingredients in a bowl, then add the tomatoes and check the seasoning.