Cornish New Potato and Mackerel Fish Cakes with Sun-dried Tomato Sauce & Sour Cream

Scrub the potatoes clean. Leave any small ones whole, and chop the larger ones in half. Put in a saucepan, cover with cold water and season with salt. Cover, bring to the boil and simmer for 13-15 minutes until the potatoes are tender enough to mash. Drain the potatoes, pop them back into the dry pan, and toss over a low heat to dry the potatoes out. Transfer to a cold mixing bowl and use a fork or potato masher to break the potatoes down into a pulp. No need to remove any flaky skin from the potatoes, but if after mashing there are larger unattached bits, you can fish them out. Set aside to cool briefly.

While the potatoes boil make the tomato sauce. Over a medium heat warm 1 tbsp of oil from the sun-dried tomato jar in a small frying or saucepan. Pop in the sun-dried tomatoes, cherry tomatoes, garlic and oregano. Cook for around 10 minutes until the tomatoes have blistered and started to break down, don’t allow the garlic to colour. Use a hand blender and beaker to blitz the sauce until silky smooth. Add in the balsamic vinegar, and season to taste with salt and pepper, and a pinch of sugar if required. If you prefer a thicker sauce return to the pan and reduce over a high heat. Transfer to a ramekin to cool. Leftover sauce can be kept in the fridge for a few days.

To make the fish cake, toss the flaked mackerel into the cooled potatoes, and add the herbs and the mayonnaise (to help with binding), season with a pinch of salt and pepper. Use a fork to mash everything together, then use your hands to bring it together into a ball. Divide into 2 and shape each into a fish cake. Dust the fish cakes all over with polenta and chill in the fridge for 20 mins to firm up.

To cook the fish cakes, warm around 2 tbsp oil to medium-high in a non-stick or cast iron frying pan. Fry the fish cakes for around 4 minutes on each side until crispy and golden. Serve straight away with the sour cream, tomato sauce and a handful of green leaves.