Instructions: For the fish cakes flake the fish into a bowl.

Beat 1 egg and the butter into the mashed potatoes then add the horseradish parsley salt and pepper.

Add the fish and shape into 4 fish cakes.

Coat each one in flour dip into the remaining egg (beaten) then into the breadcrumbs.

Chill then shallowfry in vegetable oil until golden brown and crispy.

For the sauce place the chilli tomato arlic and nuts on a baking tray.

Drizzle over 1tbsp oil and roast in the top of a reheated oven (190C1375F/Gas Mark 5) for about 20 minuteuntil the vegetables are tender. (Watch the nuts do not burn.)

Tip everything into a food processor add the vinegar and parsley and process until blended then slowly add about 3 tbsp oil: enough to give a thickish puree.

Season to taste and serve with the fish cakes.

The fish cakes can be fully prepared the day before refrigerated then cooked just before serving.

Serves 4

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