2 tablespoons mixed fresh green herbs , such as dill, chives, parsley
4 heaped tablespoons mayonnaise
320 g seasonal green vegetables
Description
Roughly chop the fish, then peel and grate the potato.
Combine with the flour in a bowl, then season with sea salt and black pepper.
Bring together with your hands and shape into 12 flat patties, then leave to chill in the fridge.
Heat 1 tablespoon of olive oil in a heavy-based pan over a medium-high heat. In batches of 4, cook the fishcakes for 2 to 3 minutes on each side, until golden and crisp, then remove to kitchen paper to drain.
Pick, chop and stir the herbs through the mayo. Boil or steam the vegetables until tender, then serve with the fishcakes, the herby mayo and some watercress and lemon wedges, if you like.
