These fish cakes are an absolute winner and so easy to make. If you are vegan or vegetarian, you could omit the actual fish and they still taste amazing, or try a fish substitute such as a fishless finger, just defrost them and discard the outer breadcrumbs, then break into pieces.

Makes 6 or 4 cakes depending on how large you want them!

You’ll need:

2-3 medium potatoes, unpeeled, chopped into 2cm pieces and then boiled until tender. Mine were Ocado organic range.

2-3 teaspoons of butter.

2-3 fish fillets (any), cooked in the oven for 15 mins on 200c or in the air fryer on the same temperature.

1 onion, chopped very finely, gentled sauteed in some oil (I used Olivado) and 3/4 teaspoon of turmeric powder (optional).

3 teaspoons of dried sage.

Salt and pepper to taste.

Oil to air fry or bake.

Optional: a handful of finely chopped fresh parsley.

How to:

Mash the potato with the butter.

Break up the fish fillets into chunky pieces (you can choose how chunky you like them!).

Mix gently with the rest of the ingredients in a bowl, then use your hands to shape into fish cakes.

Pop on a baking tray with greaseproof paper, drizzle with oil.

Bake for about 25mins at 200c or in an air fryer for 15-20 mins.

I served with organic split green peas and a splash of vinegar!

Enjoy