Ingredients

  • 300g floury potatoes
  • 150g cooked mixed fish, such as mackerel, white fish fillets or salmon
  • 2 tbsp flat parsley, roughly chopped
  • Zest of 1 lemon
  • 1 medium egg, beaten
  • 1 tbsp plain flour, plus extra for dusting
  • Salt and pepper
  • Watercress
  • 1 large carrot, peeled and grated
  • ½ red onion, thinly sliced
  • 1 small fennel bulb, trimmed and thinly sliced
  • 2 tbsp natural yoghurt
  • 1 tbsp pumpkin seeds, toasted (optional)
  • 1 tsp black onion seed (optional)
  • 4 brioche burger buns
  • Tomato & tamarind relish

For the tomato & tamarind relish

  • Oil for cooking
  • 2 onions, chopped
  • 3 garlic cloves, finely chopped
  • 1 chilli, deseeded and finely chopped
  • 10g fresh ginger, peeled and roughly chopped
  • 1 tbsp cumin seeds
  • 1kg fresh tomatoes, cored and roughly chopped
  • 200g sultanas
  • 100g tamarind
  • 300g brown sugar
  • 250ml apple cider vinegar
  • 1 tbsp salt

Method

To make the relish

  1. Heat some oil in a large saucepan. Add the onions and cook gently for 10 minutes. Add a splash of water if they begin to stick to the bottom of the pan. Add the garlic, chilli, ginger and cumin seeds. Cook for another five minutes.
  2. Add the tomatoes, sultanas, tamarind, sugar, vinegar and salt. Stir over a low heat to dissolve the sugar then bring up to the boil. Once it comes to the boil, lower the heat and simmer away, uncovered for about one hour or until it thickens (you may want to open some windows or doors as the vinegar will smell quite strong). Spoon into sterilised jars and use when ready.

To make the fishcakes & slaw

  1. Peel and cut the potatoes into large chunks. Boil in some salted water until cooked. Drain and allow them to dry. Cool.
  2. In a large bowl, add the cooled potatoes, season with salt and pepper, and mash. Add the parsley, lemon zest, egg and flour. Stir together then add the flaked fish. Check the seasoning.
  3. Shape into four fish cakes. Dust in a little extra plain flour. Chill in the fridge for a few minutes while you make the slaw and heat the oven up to 200˚C/180˚C fan-assisted/gas mark 6.
  4. In a bowl, mix the carrot, red onion, and fennel together. Mix though the yoghurt, pumpkin and black onion seeds if using.
  5. Remove the fish cakes from the fridge and heat a large non-stick pan with oil. Fry the cakes on each side for 3-4 minutes until golden. Transfer to the oven for 8-10 minutes.
  6. Toast the brioche buns, top with the relish and fishcakes along with any other additions, such as tomatoes or pickles. Serve with the watercress and slaw on the side.
Jody Spencer
Originally from New Zealand, Taste Buds' chef Jody Spencer has worked in a variety of establishments over the past 15 years, including a Michelin star restaurant in Kent. She lives in Ashburton.

Published 22 August 2017

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