Smoked Basa Fishcakes With Pea Salad

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil a kettle and cut your potatoes (skins on) into large bite-sized pieces

Add the chopped potatoes to a pot of plenty of boiled water with a pinch of salt and bring to the boil over a high heat, once boiling, cook for 12-15 min or until fork-tender, then drain and return to the pot

Meanwhile, add your smoked basa fillet[s] to a tin foil-lined baking tray with a drizzle of olive oil and a grind of black pepper

Put the tray in the oven for 12-15 min or until the fish is cooked through

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

Once cooked, flake the cooked smoked basa roughly with a fork and reserve the tray

Meanwhile, trim then slice your spring onions finely

Strip your mint leaves from their stems and chop them roughly, discard the stems

Combine your mayo with half the chopped mint, half your white wine vinegar (you'll use the rest later!), 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil and a pinch of salt and pepper in a small bowl – this is your minty mayo

Reboil a kettle

Run the drained potatoes under cold running water until they're cool enough to handle, then return them to the pot, add a knob of butter and crush gently

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

Divide the mix then shape them into 2 fishcakes per person

Press the fishcakes into your panko breadcrumbs until evenly coated

Add the coated fishcakes to the reserved tray with a drizzle of olive oil (line the tray with fresh tin foil)

Put the tray in the oven for 15-20 min or until golden and crispy – these are your smoked basa fishcakes

Wash your salad then pat it dry with kitchen paper

Whilst the fishcakes are cooking, add your blanched peas to a pot of boiled water and cook for 2-3 min or until tender, then drain

Combine the remaining white wine vinegar with 2 tbsp [3 tbsp] [4 tbsp] olive oil and a pinch of salt and pepper in a large bowl – this is your dressing

Add the drained peas, remaining chopped mint and salad to the dressing, then give everything a good mix up – this is your pea salad