Fish Cake ‘Supper’ with Homemade Tartar Sauce

Method

1. Poach the fish fillets: Place the white fish and salmon in a pan with a little water or milk, cover, and simmer gently for 5-6 minutes until cooked. Drain, discard any skin, and flake the meat into large chunks.
2. In a large bowl, combine the cool mashed potatoes, lemon zest, chopped parsley, a pinch of salt, and pepper. Gently fold in the flaked fish, taking care not to overwork it into a paste.
3. Shape the mixture into 8 thick, round fish cakes.
4. Set up a pane station: Flour in the first shallow dish, beaten eggs in the second, and panko breadcrumbs in the third. Roll each fish cake in flour, dip completely in egg, and coat thoroughly in the crunchy panko.
5. Heat a thin layer of vegetable oil in a large frying pan over medium-high heat. Fry the fish cakes for 3-4 minutes on each side until deeply golden and crispy. Alternatively, spray with oil and air-fry at 190°C for 12-14 minutes.
6. Mix all the tartar sauce ingredients together in a small bowl. Serve the hot crispy fish cakes with a dollop of the tangy sauce and fresh lemon wedges.