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Fish Cakes

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Serves: 4
450g / 1 lb floury potatoes, such as King Edward or Estima, peeled and cut into chunks
450g / 1 Ib mixed fish fillets, such as cod and salmon, skinned
2 tbsp chopped fresh tarragon
grated rind of 1 lemon
2 tbsp double cream
salt and pepper
1 tbsp plain flour
1 egg, beaten
115g / 4 oz bread crumbs, made from day-old white or wholewheat bread
4 tbsp vegetable oil
lemon wedges, to garnish
watercress salad, to serve

Bring a large saucepan of salted water to the boil, add the potatoes and cook for 15-20 minutes. Drain well, then mash with a potato masher or fork until smooth.

Put the fish in a frying pan and just cover with water. Bring to the boil over a medium heat, then reduce the heat to low, cover and simmer gently for 5 minutes until cooked. Remove with a slotted spoon and drain on a plate. When cool enough to handle, flake the fish roughly into good-sized pieces, removing and discarding any bones.

Mix the mashed potatoes with the fish, tarragon, lemon rind and cream in a bowl. Season well with salt and pepper and shape into 4 round cakes or 8 smaller ones.

Put the flour, egg and breadcrumbs in separate bowls. Dust the fish cakes with flour, dip into the beaten egg, then coat thoroughly in the breadcrumbs. Put on a baking sheet, cover and chill in the refrigerator for at least 30 minutes.

Heat the oil in the frying pan over a medium heat, add the fish cakes and cook for 5 minutes on each side, turning them with a spatula. Serve hot, garnished with lemon wedges, with a watercress salad to accompany.

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