Jill Beed won second prize with this recipe in the Melplash Show fish cake competition sponsored by the Riverside Restaurant.
Serves 4 – makes 12 fishcakes
For the tomato sauce – heat the olive oil, add onion and garlic, sweat on a gentle heat until soft. Add the tomatoes, sugar, seasoning, Bay leaf, vinegar and Lea & Perrins. Cook for approx. 45-60 minutes depending on consistency required.
Lightly roast the fish with a knob of butter, leave to cool. Mix spring onion and parsley into the mash. Mix fish and potato together with fish sauce, egg yolk and pepper. Form into cakes, coat with flour, dp into beaten egg then finally into polenta, chill for 10 minutes. Heat oil in a small frying pan then fry the fishcakes on a medium heat until golden and crisp.
Serve fishcakes with a dollop of tomato sauce on the side.