For the fishcakes:
Put the potato, flaked fish, chopped chives, baby capers, lemon juice and the melted butter in a large bowl.
Season generously and mix well.
Divide the mixture into four and shape into patties.
Place on a baking tray, cover and chill in the fridge for at least 20 minutes but preferably two hours.
Place the flour on a shallow plate and the breadcrumbs in a shallow dish.
Put the beaten egg in a shallow bowl and line them up in a row.
Dust the fishcakes lightly in the flour, then dip in the egg and finally coat with the breadcrumbs.
Heat a pan with a little sunflower oil and add in the butter.
Add the fishcakes and fry for about 2-3 minutes each side or until lightly golden.
Drain well on kitchen paper.
For the parsley sauce:
Pour boiling water over the parsley and leave to stand for four minutes.
Drain well then run under cold water until completely cooled.
Squeeze out any excess water and blitz up with the olive oil to form a very smooth puree.
Melt the butter in a saucepan and add the flour.
Cook out for at least a minute then stir in the mustard powder.
Stirring all the time add the milk until you a lovely thick emulsion.
Fold in the parsley purée and check the seasoning, cover with a piece of parchment paper and keep warm until you are ready to serve.
Serve immediately with wilted spinach, parsley sauce and the lemon wedges.
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