Fishcakes

I do love a good fishcake, but they're one of those things that I haven't made in years. I'm not sure why - possibly because I don't really eat a lot of fish and when I do, it's so expensive that I like to savour it in a fish pie or stew. However, when I managed to get two cod fillets for about a pound, I decided to revisit them. They really are surprisingly easy, and would take well to using leftovers or tinned fish if you're tight for finances, and because they're so simple, extras like chillies, herbs and spices will easily spruce them up if you fancy a change. The quantities are fairly flexible - as long as the fish to potato ratio stays the same and the egg is altered accordingly, you can make as many or as few as you fancy.
Great for kids too- healthy finger food!

Basic Fishcakes
Makes 8

1 egg.
300g potatoes.
4 spring onions, finely chopped.
300g fish - cod, haddock, salmon, mackerel - whatever takes your fancy.
Pinch salt
Ground black pepper, to taste.
25g butter.

Boil the potatoes until cooked, frying the spring onions until soft while the potatoes cook. Once done, mash the potatoes, using a little butter to allow the mash to come together if necessary. Stir in the onions, and allow to cool.
Meanwhile, poach the fish until cooked. Skin if necessary, and flake into the mash. Season with salt and pepper, and mix through, using an egg to bind it together.
Using your hands, squeeze into 8 equally sized balls, and flatten slightly.
Either fry or grill until crispy on the outside and firm on the inside.
Serve straight away, or allow cool and freeze using greaseproof paper to separate.

Perfect served with spinach and poached eggs, as an alternative Sunday morning Eggs Benedict.