• 500g butterfish (if not available use salmon or cod)
• 250g mash potato
• 2 red onions
• 2 whole eggs
• 1 fresh knob of ginger, finely chopped
• Pinch mild curry powder
• Pinch chilli powder
• Half bunch parsley, finely chopped
• 2 freshly squeezed lemons
• Mustard dressing ingredients
• 2 Tblsp grain mustard
• 200ml single cream
• 1 freshly squeezed lemon
• Pinch salt and pepper

Method

• Using a food processor, blits your butterfish, still leaving it chunkey
• Mix together all other ingredients – making sure it does not form a paste
• Roll the fish mix into balls (120g), lightly flour & shape into fish cakes
• Heat veg oil in a non stick frying pan, lightly brown the cakes on both sides
• Finish them off in a pre-heated oven at a 190 degrees, for 8 – 10 min
• Drissel the whole grain mustard dressing over the fish cakes & garnish with a fresh side salad & lemon wedges.

Serves 8