Cod and Potato Cakes with Lemon Mayo

Peel the potatoes and chop them into bite-size pieces. Cook them in a pot of salted boiling water for 12-15 min or until tender. Once cooked, drain and leave them to steam dry in a colander.

Meanwhile, cube the cod fillets. Peel and chop the shallots. Heat a non-stick pan over a medium-low heat with a drizzle of olive oil. Once hot, add the shallots and cod with a pinch of salt and cook for 5-6 min. Flake the cod.

Mash the cooled potatoes. Add the shallots, cod, butter, eggs, grated Parmesan, salt, pepper and 3 Tbsp of panko bread crumbs to the potatoes. With clean hands, knead until combined. Divide the mixture into 12 and shape each piece into a patty. Place in the fridge to firm up.

Meanwhile, wash the lemon thoroughly and grate its zest with a fine blade, taking care to avoid its bitter white pith. Juice the lemons. Combine the mayonnaise with 0.5 tsp of the lemon zest and 1 Tbsp of lemon juice (save some lemon juice for the salad dressing). Mix well and set aside.

Peel the carrot, then continue peeling it until you are left with a pile of carrot ribbons. Chop the cucumber. Rinse and finely slice the red radishes. Wash and chop the lettuce. Toss the vegetables in 1 Tbsp of lemon juice, the white balsamic vinegar, olive oil, salt and pepper.

Coat the fish cakes in the remaining bread crumbs. Heat a generous amount of oil in a pan over a medium heat. Fry the fish cakes, in batches, for 3 min on every side until crispy and golden. Serve with the lemon mayonnaise and salad to the side.