Instructions: Soak the breadcrumbs for the fish cakes in milk for a few minutes to soften them then squeeze them dry and discard the milk.

Cook the leek in 1 tbsp of the oil in a large frying pan for 4 to 5 minutes on the floor of the roasting ovenuntil just soft but not browned.

Cut the fish into 6mm dice (this is important as the fish is not precooked in this recipe).

Mix with the breadcrumbs leek and all the other ingredients adding just enough mayonnaise to give a soft but manageable mixture.

Mix the almonds and breadcrumbs for the coating together.

Divide the fish mixture into twelve and shape firmly into cakes coating them in the almond crumbs.

Press the crumbs firmly into the surface of the cakes and dont use flour on your hands unless absolutely necessary.

Heat the remaining oil in the leek pan on the floor of the roasting oventhen add the fish cakes and cook them for 4 to 5 minutes on each side again on the floor of the oven.

The fish cakes will dcmbtless need to be conked in two batches so keep the first lot warm in the simmering ovenwhile cooking the others.

Serve immediately with a small tossed salad

I think these are the best fish cakes 1 have ever made they are light and the finely diced fish lends an interesting texture instead of the usual mush. I strongly recommend using some New Zealand hoki which is available from most fish counters it has a good firm flesh which contrasts well with other more local white fish.

Serves 4

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