350g peeled & chopped potatoes
350g mixed fish ( salmon, cod and smoked coley used)
Milk to poach the fish
1 tsp parsley
1 tsp dill
2 tbsp parmesan cheese
50g panko breadcrumb or blitzed oats to coat
1 tbsp mayo
2tbsp 0% fat greek yogurt
1 tbsp capers
1 tbsp finely chopped gherkin
Salt, peppercorn and a drop of vinegar
Cook the potatoes and mash it leaving some chunks.
Meanwhile, bring the milk to simmer, season the fish and poach it for 3-4 minutes until just cooked.
Cool for a few mins, then break into large flakes.
Mix the potato, parsley, dill, spinach, 2/3 of the parmesan cheese and 1 beaten egg.
Season to taste.
Lightly mix in the fish.
Shape into 8 fish cakes.
Put 1 beaten egg and mix the parmesan to the panko breadcrumbs in 2 dishes.
Dip the cakes in the egg, and finally coat in breadcrumbs.
Place the fishcakes in a plate and keep it in the fridge for 20-30 minutes to chill.
At this stage they can be frozen if you wish to save them for another day.
Spray them lightly with oil on both sides.
Place the fishcakes in the airfryer and cook for 10-12 minutes (or until golden brown).
In a separate bowl combine the ingredients for the tartare sauce and mix well.
Turn the fishcakes over around half way through.
Serve with the tartare sauce.