Gordon's fishcakes recipe - Recipes - BBC Good Food

Peel the potatoes, cut them into evenly sized pieces and drop into a pan of salted water. Bring to the boil and cook for 10-15 minutes until they are tender when pierced with a knife. Drain well, steaming off any moisture so they are completely dry. While hot, mash using a potato ricer, if you have one. Season the fish fillets and grill on each side for 2-3 minutes until just firm but only just cooked in the middle. When cool enough to handle, break the fish into large flakes, discarding the skin and any pin-bones.

Mix the potato, the lemon zest and a good squeeze of juice, coriander and tarragon into the flaked fish. Season well. Divide the mixture into four and shape into neat patties by pressing into a pastry cutter and then moving the cutter around in a circular motion so that the mixture comes away from the sides.

Season the flour. Coat the fishcakes in the seasoned flour, dip into the beaten egg and then into the breadcrumbs, turning to coat evenly all over. Reshape as necessary and put on a plate. Chill for 2 hours to set the shape.

To cook, heat a shallow layer of oil in a wide frying pan. Fry the fishcakes for 4-5 minutes until golden brown, then flip over and fry the other side for 2-3 minutes. If the sides look uncooked, roll them through the hot oil to brown. Serve with tartare sauce and a salad.