Preheat oven to 180*c.
Boil the potatoes in lightly salted water until tender. Drain, cover with a tea towel and stream dry for 10 minutes.
Line a small roasting tray with greaseproof paper and lay your fish fillets onto the tray. Pour enough water to come 1/2 way up the fish and squeeze in the juice of the zested lemon. Place into the oven and bake for 30 minutes or until the fish is just cooked.
In a large bowl, combine the lightly crushed potatoes with the flaked fish, lemon zest, parsley, onion and season. Carefully combine.
Form into hand sized fishcakes and set in the fridge for 10 minutes before running through the flour, then egg and finally panko crumbs.
Heat a decent amount of avocado oil in a fry pan before carefully adding the fishcakes, frying on a low heat until golden. Place onto an oven tray and bake for a further 10 minutes.
Serve hot with green sauce, green leaves and lemon.
Grove Green Sauce
Using a food processor, blend the basil, spinach, caper and fennel. Slowly add the Grove Extra Virgin Avocado Oil.
Season to taste.
Fold the green mix through the creme fraiche. Chill until ready to serve.
Serve the Fishcakes hot with the Grove Green Sauce, green leaves and lemon
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