Put the fish in a roasting tin and cook in the oven for about 10-15 minutes until opaque and starting to flake. When cool enough to handle, take off the skin, remove any bones and flake the fish into large chunks. If your fish pieces are skinned and filleted, cook for a few minutes less.
Mix the fish, potato, parsley and egg together until well mixed. Do not mix over zealously as you don't want to break the fish into tiny pieces). Season to taste with salt and freshly ground pepper.
Shape the mixture into 8-12 patties, depending on how large you want them to be and set aside in the fridge for an hour.
Heat some vegetable oil in a frying pan and heat the fish cakes until golden brown on each side and heated through.
Serve with tomato sauce, tartare sauce or hollandaise.
You can use any white fish mix, such as cod, haddock and salmon (cod can be replaced with other white fish like hake or coley). If you are making and don't have any leftover potato, you can boil up some potatoes, but leave whole to cool for several hours. I mash just before cooking.
If you want to serve these as a canapés, make smaller and top with tartare sauce of serve with a chilli dipping sauce.
Self-taught home cook who loves talking, writing and photographing food. I wanted to create an online platform for fellow foodies to join in and share their recipes and ideas to become smarter in the kitchen. Chilli Jam really is for EVERYONE!!