Jena, my mum and her mates were in awe of English recipes- ‘so healthy’ they said, ‘made those people so strong they ruled the world’ But, they agreed, the dishes had no taste. So they worked on them, adding this and that. Here is their ‘repaired’ fishcake recipe. I made it on Monday and we were still scoffing them on Wednesday. Dead cheap; dead good and should make the English proud. They gave us railways, flushing loos and bland fishcakes we could make into our own.

1lb of fish fillets- you can mix salmon and cod, whiting and trout fillet, or just use any white fish without too many small bones.
10 medium sized floury potatoes
Half a bunch each of fresh parsley and fresh coriander
1/2 tsp chilli powder
1 tsp garam masala – you can get this powder at Indian foodstores or the large supermarkets
Juice of I lime
½ cup breadcrumbs
2 small eggs
Sunflower oil to shallow fry

Peel the potatoes and cut into big chunks
Boil till soft
Drain. Add chilli powder, lime juice and salt and mash till smooth.
Bring to simmer 2 inches of salted water in a covered pan. Add fish and cook for 5 minutes. Take the pan off the cooker and leave the fish in the water for another 5 minutes. Drain and flake.
Chop the herbs finely add to the potatoes with the garam masala and fish
Now mix it all with your hands for two minutes and shape into fat patties.
Beat the egg in a wide bowl
Get a large plate or board and sprinkle with some of the breadcrumbs
Dip each fishcake into the egg and roll in the crumbs till fully covered.
Cover and put into the fridge for half an hour
Heat 1 inch of oil till very hot- it should sizzle a little when you put in the patties.
Cook on one side for three mins and turn over carefully.
 Cook the other side for the same time. Drain on kitchen paper towels.
East with ketchup. You can add some chilli to that to repair that too.