Fish Cakes with Sour Cream

01Method

1. 1

   Cook whole potatoes until tender, approximately 15–20 minutes, and separately boil the peas until done, about 10 minutes. Drain both, crush the potatoes, and finely dice the peas.

2. 2

   In salted water, poach the fish until fully cooked, which takes roughly 10 minutes. Allow to cool slightly, then remove skin and bones and shred the flesh with a fork.

3. 3

   Combine the shredded fish with the crushed potatoes and diced peas, season with salt and pepper, and shape into roughly eight individual cakes.

4. 4

   Dust with flour and pan-fry until golden brown on all sides.

5. 5

   Whip the sour cream with the chilli sauce or spice blend. Serve the cream either on the side or spooned directly onto each warm cake.