Directions

What are we cooking today?

1. Perfectly packed fish cakes, crisp on the outside and fluffy on the inside, with a light lemon sauce.

Getting started

1. Peel the potatoes and cut into thick slices. Cover the potatoes with cold water, add a large pinch of salt and bring to the boil. Turn down leave to simmer for about 10 minutes, until they start to soften.

2. While the potatoes cook, cut the fish into small pieces and place in a blender, or bowl if using a hand blender. Blend in short bursts to break up the pieces.

3. Chop the prawns and add to the mix.

4. Combine with the chopped parsley, spring onion, garlic and shallot and mix together.Add the egg breadcrumbs, salt and pepper and mix well.

5. Divide the mixture into 6 equal amounts, and shape to form fish cakes.

6. In a large non-stick pan, heat the oil and fry the fish cakes over a medium heat for about 5 minutes on each side until cooked through.

7. While the fish cakes are cooking, and once the potatoes have softened, heat some oil in a large frying pan.

8. Peel the onion and slice into wedges. Break the layers apart into pieces.

9. Add the potatoes and onion and fry over a medium heat, turning occasionally until they brown.

10. Add the vinegar, garlic, chili and oregano and continue to cook the potatoes and onoin until they are golden and crisp.

11. Whilst these are both cooking, bring a sauce pan of salted water to the boil.

12. Add the kale, and cook for a couple on minutes until tender.

For the sauce

1. Place butter, cream, garlic, mustard, lemon juice, salt and pepper in a small sauce pan and heat over a medium heat.

2. Stir and bring to a simmer to create a smooth sauce.

3. Once all the elements are cooked, arrange on a plate and drizzle with sauce to serve.