Smoky Fishcakes With Wilted Greens And Curried Mayo

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Chop your potatoes (skins on) into large bite-sized pieces

Add the chopped potatoes to a pot with plenty of boiled water and bring to a boil over a high heat

Once boiling, cook for 12-15 min or until fork-tender, then drain and return to the pot

While the potatoes are cooking, heat a large, wide-based pan (preferably non-stick with a matching lid) with 2 tsp [3 tsp] [4 tsp] butter over a medium-low heat

Once melted, add your curry powder and stir for 30 secs, then transfer the curried butter to a bowl to cool

Wipe the pan clean and reserve it for later

Pat your smoked basa fillet[s] with kitchen paper and add to a tin foil-lined baking tray (or two!)

Drizzle with vegetable oil and season with a pinch salt and pepper

Put the tray[s] in the oven for 12-15 min or until the smoked basa is cooked through

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

Reboil half a kettle (you'll only need a little!)

Trim, then chop your spring onion[s] roughly, peel and slice your shallot[s] finely

Wash, your spring greens then pat it dry with kitchen paper

Rip the leaves off the spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and slice into thin strips

Stir your mayo and white wine vinegar into the cooled curried butter along with 1 tsp [1 1/2 tsp] [2 tsp] boiled water – this is your curried mayo

Add your panko breadcrumbs to a plate

Run the potatoes under cold running water until cool enough to handle, then return to the pot and crush gently

Using a fork, flake the cooked smoked basa into the crushed potatoes, add the chopped spring onion with a small pinch of salt and pepper then mix gently

Divide the mix into 2 fishcakes per person, then press into the panko breadcrumbs firmly to evenly coat

Return the reserved pan to a medium-high heat with a knob of butter

Once hot, add the sliced shallot and shredded spring greens to the pan with a small pinch of salt and cook for 4-5 min or until tender with a slight bite

Once done, transfer the wilted greens to the serving plates

Return the pan to a medium-high heat with 2 tbsp [3 tbsp] [4 tbsp] vegetable oil

Once hot, add the breaded fishcakes and cook on each side for 2-3 min until golden and crispy – these are your smoky fishcakes

Tip: Try not to move the fishcakes in the pan while they cook, so they hold their shape