Editor's February Pick #6: Your recipe reservoir - Spiced Asian Fishcakes

Editor's note:  There isn't much I wouldn't eat when you've added Rendang sauce to it, and these fish cakes are definitely on the fab side of that scale. For something that looks fantastic (the taste needs no introduction) it's a remarkably straightforward recipe. Like a lot of the recipes on the blog it's practical in that it can be done in stages whenever you've got the time. Worth a shot!

Your recipe reservoir

Everyone has their own favourite recipes, for me the success of any recipe is the frequency I use it and its versatility. I'm sure you've already got your own reservoir but there's always room for more!

It's the working week suppers that are the most tedious, so here are a few more ideas that will give you back your evenings. My next addition to your collection is a “fish supper dish” and lends itself to prep ahead whilst you're in the kitchen cooking and your oven is on.

Spiced Asian Fishcakes … with a sauce and a side

The Ivy fishcake recipe is the best I've ever used. This is my version - Spiced Asian Fishcakes with some added bits and pieces.

(makes 8 – freeze what you don't use)

800g dry mashed potato, no cream or butter added

650g salmon fillets

2 tbsp tomato ketchup

2 tsp anchovy essence

3 tsp English mustard

salt and black pepper

1 medium onion, finely chopped – use a

sweet variety if possible a Spanish if not

1 tsp each of ground coriander, curry powder

and garam masala

drop of rapeseed oil

Plain flour for coating

This is one recipe where I'd recommend using a ricer to give you a lump free mashed potato. It's definitely worth the effort. It can be made ahead, boxed or bagged and fridged.

I bake my salmon fillets, tightly wrapped in foil on a baking tray – 180fan/200c/Gas 6 for 15 minutes. Leave wrapped to cool then flake the salmon then box and fridge until ready for use.

Sauté the onion in a drop of rapeseed oil and add 1 tsp each of coriander, curry and garam masala – 2/3 minutes on a medium heat. Cool and set aside, box and fridge until ready for use.

When you're ready to roll gently mix together the potato, salmon, ketchup, anchovy essence, mustard, onions and seasoning. Mould the mixture into 8 round cakes and refrigerate.

When you're ready to serve preheat the oven 180fan/200c/gas 6. Lightly flour the fishcakes and fry them until they are coloured on both sides. Bake for 10/15 minutes.