Fish Cakes

Bake potatoes:
1. Bake potatoes in a 220°C / 430°F (200°C fan) oven for 75 minutes or until they can be pierced with a knife with no resistance. Cut in half and scoop flesh out into a large bowl.
2. Turn oven down to 200°C / 390°F (180°C fan) – fish cakes are finished in the oven.
Cook fish (while baking potatoes):
1. Set a rack over a tray. Sprinkle fish with salt and pepper.
2. Melt butter in a large non-stick skillet over medium high heat. Add half the fish and cook, turning, for 4 minutes in total. It should be just cooked inside (ie. flakes easily) but not golden.
3. Transfer to rack to cool. Repeat with remaining fish.

Fish Cake Mixture:
1. Sauté garlic: In the same skillet, add garlic, chilli ,thyme and green onion into the leftover butter. Cook for 1 minute until garlic is golden, then pour over the potato, being sure to scrape out every drop of butter!
2. Roughly mash potato: Add parsley and salt, then use a wooden spoon to roughly mash the potato. Don't use a potato masher, we want some chunks, not smooth mashed potato.
3. Mix in fish: Add fish then gently stir through, breaking it up a bit so you have some nice flakes mixed throughout the potato. Don't mash the fish up too enthusiastically – we want fish chunks!
4. Form fish cakes: Scoop out 1/4 cup of mixture. Pack it in firmly, pop out onto hand and shape firmly into a 1.75cm / 2/3" thick cake. The potato will make it hold together, if you press firmly. You should make 13 to 15.

1. Crumb: Coat in flour (shake off excess), dip in egg (let excess drip off) then coat in breadcrumbs, pressing to adhere.
2. Pan fry 3 minutes: Heat oil in skillet over medium high heat. Cook fish cakes in batches for 1 1/2 minutes on each side until golden, then transfer to a paper towel-lined tray. If you're pedantic like me, stand them on their side and roll slowly to cook and make the sides golden too.
3. Bake 10 minutes: Remove paper towel from under the fish cakes. Bake for 10 minutes (this heats all the fish cakes all the way through into the middle + reheats the first batch cooked).

4. Serve with lemon wedges, tartare sauce, plain mayonnaise, Soured cream, ketchup or tomato sauce.