Instructions: Draining the potatoes, mash them well with 10g of butter. Press this through a sieve or moule to get a smooth passte. Add the fish, chopped chilli, parsley and cream to the potatoes and season well, mix and divide the mixture into about 3 to 4oz cakes and chill in the fridge while you make the dressing.

To do this add the chopped chilli, spring onion, chives, garlic, rice wine vinegar and butter into the eggs carefully until a thick sauce is achieved.

Season well and add the chopped fresh chives and leave to one side.

Dip the chilled fish cakes in the seasoned flour, egg and then breadcrumbs, pressing well so the crumbs stick.

In a hot pan with a little olive oil cook the cakes on each side for about 4 minutes and serve on a plate with the hollandaise sauce and some freshly dressed salad leaves.

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