Classic Fish Cakes With Green Beans & Lemon Mayo

Boil a kettle

Cut the potatoes (skins on) into large bite-sized pieces

Add them to a pot of boiled water with a pinch of salt and cook over a high heat for 10-15 min or until fork-tender, then drain 

Meanwhile, trim, then slice the spring onions finely

Heat a large wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the smoked basa fillets and cook for 3-4 min on each side or until the fish is cooked through

Tip: your fish is cooked when it turns opaque and flakes easily

Meanwhile, cut the lemon[s] in half 

Combine the juice of 1/2 [1] lemon with the mayonnaise in a small bowl with a pinch of salt – this is your lemon mayo

Run the drained potatoes under the cold tap until cool enough to handle

Return them to the pot and crush gently

Add the cooked smoked basa with the sliced spring onion and a generous pinch of salt and pepper and mix gently

Divide the mix into 4 [8], then shape them into fish cakes by squeezing together and finally coat them in panko breadcrumbs

Reboil a kettle

Carefully wipe the pan clean 

Return the pan to a medium-high heat with 2 tbsp [4 tbsp] vegetable oil 

Once hot, add the fish cakes and cook on each side for 2-3 min until golden and crispy

Tip: try not to fiddle with the fishcakes in the pan while they cook so they hold their shape

Meanwhile, add the green beans to a pot of boiling water with a generous pinch of salt and cook for 3-4 min or until tender with a bite

Cut the remaining lemon into wedges