INGREDIENTS:

• 70g smoked haddock
• 1 tbsp fresh coriander, chopped
• 120g tinned potatoes, drained
• 1 egg
• ½ red chilli, seeded and chopped
• 1 tomato, chopped, seeds removed
• 50g kalamata olives, pitted
• 30g courgette
• 1 lemon
• 20g breadcrumbs
• Flour for dusting

METHOD:• Combine the haddock, breadcrumbs, half the coriander, the zest of the lemon, potatoes, chilli, a small squeeze of lemon juice and the egg in a bowl. Mould into a cake shape and dust with flour. Fry in olive oil for 2 minutes. Flip the cake into a dry pan and cook in the oven for a further 3 minutes at 180°C.
• Cut the courgette into matchsticks and marinate with half the remaining lemon juice and a glug of extra virgin olive oil. Leave for 5 minutes.
• To make the salsa, toss the olives and tomato with the remaining coriander and the rest of the lemon juice.
• Serve the fishcake with the salsa scattered around it and the courgette on top.

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