450g mashed potato (firm, not creamy)
salt and black pepper
1tbsp lemon juice
2tbsp chopped dill
110g medium cheddar cheese, grated
225g lightly poached white fish
1tbsp plain flour
1 large egg yolk
50g fine fresh breadcrumbs
20g mature cheddar, very finely grated
Sunflower or vegetable oil for frying
Chilli, tomato or other favourite sauce to serve
Wedges of lemon

1. Mash the potatoes with seasoning, lemon juice, dill and cheese. Gently mix in the flaked fish and divide into four. With a little flour shape them into neat circles and chill for 1 hour or more.

2. Lightly beat the yolk with 1tbsp cold water in a shallow bowl. Mix the crumbs with the mature cheddar in another shallow bowl. Then coat the fish cakes first in egg and then crumbs, very thoroughly. To give a good crust repeat this coating of egg and crumbs.

3. Heat 2-3cm oil in a frying pan until a crust of bread sizzles immediately. Add the fish cakes carefully and reduce heat immediately if it bubbles up too much. Cook until golden, about 4-5 minutes on each side, turning carefully. Remove and drain on kitchen paper just before serving with your favourite sauce, lemon and fresh vegetables or salad.

Tip:

If you use fresh fish you could freeze the fishcakes, either cooked or uncooked. Reheat the cooked cakes in the oven at 180C/350F/Gas Mark 4 for 20-35 minutes depending on size. Partly defrost frozen fishcakes for two hours, then cook as above, but allowing slightly longer to be sure they are cooked through.