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FISH CAKES

Ready, Steady, Spaghetti
by Lucy Broadhurst

Serves 4

Ingredients

• 1½ pounds russet potatoes, peeled and quartered
• 2 tablespoons canola oil
• 1 pound boneless white fish fillets (such as cod)
• 1 leek, white part only, finely chopped
• 2 garlic cloves, crushed
• 1/4 cup chopped scallions
• lemon wedges, to serve

Directions

1. Put the potato in a saucepan Cover with cold water and bring to a boil. Boll for 15 minutes, or until the potato is tender Drain well. Mash with a fork.

2. Meanwhile, heat 2 teaspoons of the oil in a large nonstick skillet over medium heat. Add the fish fillets and cook for 3 to 4 minutes on each side, or until cooked. Set aside to cool. Flake the fish with a fork.

3. Heat another 2 teaspoons of the oil in the same skillet over medium heat. Cook the leek and garlic, stirring often, for 5 to 6 minutes, or until the leek softens. Set aside on a plate.

4. Mix together the mashed potato, flaked fish, leek mixture, and scallion in a large bowl. Shape into eight cakes and put on a plate. Cover and refrigerate for 1 hour.

5. Heat the remaining oil in the skillet over medium heat. Cook the fish cakes for 3 to 4 minutes on each side, or until lightly golden.