Mel and Mal's Homemade Fresh Fish Cakes

• 475g mixed raw fish cut into small chunks
• 1/2 pt milk
• 400g potatoes
• 3tbs chopped tarragon
• Zest of 2 limes
• 1tbs plain flour
• 1 free range egg lightly beaten
• 125g white breadcrumbs
• 4tbs sunflower oil
• sea salt and freshly grated black pepper

Cook the Fresh Fish

If cooking fresh fish, place it all the fish into a large saute pan and cover with milk

Bring to the boil and simmer over a moderate heat, cover and continue to simmer for 5 minutes or until just cooked

Drain the fish and when cool enough begin to flake, making sure all the bones are removed

Cook the Potatoes

In the meantime peel the potatoes and boil in simmering boiling salted water until cooked

mash the potatoes until into puree'd state and then combine the fish until well blended

Add the lime zest and tarragon and season with salt and pepper

Shape the Fish Cakes

Flour your hands first then shape the fish and potato mixture into round balls and then flatten into fish cake shape

Dust with a little sifted flour then dip into the egg and then into the breadcrumbs so that they are well coated

Place onto a large plate and allow to rest in the fridge covered with cling film for 1 hour

Cook & Serve

Heat the oil in a large heavy based fry pan and fry the fish cakes over a medium heat for 5 minutes per side until golden brown

Serve with homemade chips or a lovely green side salad (kids love beans with theirs!)