170g haddock fillets, skinned and finely cubed 170g smoked cod fillets, skinned and finely cubed 340g potatoes, cooked and mashed 4 spring onions, finely chopped flour, for dusting 6 tbsp English Provender Tartare Sauce plus extra to serve 1 egg, beaten 125g breadcrumbs 2 tbsp sunflower oil
1. In a large bowl mix the fish, potatoes and spring onions together. 2. Divide the mixture into 12 portions. Dust hands well with flour and shape the portions into flattish cakes. 3. Place a spoonful of tartare sauce in the middle of 6 of the cakes, top with another cake, shape and mould both halves to form one large fish cake. 4. Coat the fish cakes in the egg and breadcrumb mixture. 5. Grill the cakes under a moderate heat for 15-20 minutes, turning once, basting lightly with the oil until browned. 6. Serve with a simple minted pea puree, rocket and extra tartare sauce.