4
Easy
40 minutes
20 minutesTo make the prawn cakes:
Chop the prawns into chunks and combine with the hake, spring onion, coriander and mashed potato. Season to taste. Gently mould into plump cakes, lightly brush with beaten egg and dust with a little flour.
Place a pan over a medium to high heat and add the vegetable oil. When hot, shallow-fry the fish cakes until cooked through and golden brown on all sides.
For the marinated vegetables:
Marinate the vegetable slices in olive oil, lemon juice and a scattering of sea salt until the flavours have infused and the vegetables are gleaming.
To serve:
Serve the fish cakes warm, topped with the tartare sauce (made by simply gently mixing all the ingredients together), the lemony vegetable strips and a few fresh baby leaves as garnish.
