Levi's chilli & coriander fish cakes

Levi's putting the kick into Monday with his caribbean-inspired fish cakes!

Makes 4Prep: 30 minutes, plus chilling timeCook: 25 minutes

Ingredients:200g floury potatoes, peeled & cut into large chunks500g skinless white fish fillet such as cod, pollock, haddock1 red chilli, deseeded and chopped finely3 tbsp finely chopped coriander3 spring onions, green parts only, finely chopped2.5cm ginger, peeled and gratedQuarter garlic clove, finely choppedFinely grated rind and zest of 1 ½ limesSaltOne large egg100g fresh breadcrumbsOlive oil for frying

Come Get Me Sauce:100g mayonnaise (Or sour cream)20g spicy barbecue sauce

Method:

• For the fishcakes: Put the potato in a saucepan - bring to the boil then reduce the heat and simmer for about 10 minutes until they are tender then drain well

• If you have a steamer, steam the fish in the steam from the simmering potatoes. The fish is cooked when the flesh just flakes when tested with a sharp knife. Otherwise, poach for 5 minutes in water or milk then leave to cool enough to handle, then check it for bones. Flake the fish.

• Place the breadcrumbs on a plate

• Mash the potato then mix with the chilli, coriander, spring onions, greens, ginger, garlic (if using) lime zest and 1 tsp of salt. Add the beaten egg to the mixture to bind it.

• Pour the lime juice over the flaked fish, sprinkle on a little salt and stir with your fingers to season the fish well

• Stir the fish into the potato mixture and form 4 fish cakes (about 4 - 5cm thick. Pat them on both sides with bread crumbs then put on a clean plate and cover. Leave in the fridge for about 30 minutes to firm up.

• Heat the oil in a frying pan on a medium to low heat and cook the fishcakes for about 3 minutes on each side until the outside is golden brown and they are hot all the way through.

• For the come get me sauce: Mix the mayonnaise and spicy barbecue together. Serve with the fish cakes and garnish with lime wedges and salad if liked.