Ingredients

Method

• For the prawn cakes
• 250 g ready-cooked prawns, shelled
• 250 g hake fillets, shredded
• 3 spring onions, chopped
• 1/3 cup chopped coriander
• 3 potatoes, boiled and mashed
• Sea salt and freshly ground black pepper
• 1 free-range egg, beaten
• 120 g flour
• ½ cup vegetable oil
• For the marinated vegetables
• 8 pattypans, thinly sliced
• 8 baby marrows, thinly sliced
• 1/3 cup olive oil
• Sea salt
• For the tartare sauce, combine
• 1 cup good-quality mayonnaise
• 4 gherkins, finely chopped
• ¼ red onion, finely chopped
• 1/3 cup finely chopped caper berries
• 1/3 cup finely chopped flat-leaf parsley
• 2 free-range eggs, hard-boiled and chopped

Method

Ingredients

To 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.