Pepper Fish Cakes with Chilli Tomato Sauce


  • 2 left-over peppered cod fillets
  • left-over mashed potato
  • flour
  • sunflower or olive oil, for frying
  • 1 small onion or two shallots
  • 4 ripe tomatoes
  • 1 or 2 red or green chillies
  • 1 teaspoon molasses sugar
  • sea salt


Flake the fish, and mix with the mashed potato. I like to use equal quantities of each; you may need to boil and mash more potatoes. Shape the mixture into round flat cakes, lightly coat in the flour, and fry in hot oil until golden brown all over and hot all the way through. Peel the onion, halve and seed the tomatoes, and seed the chillies. Put in the food processor with the sugar and salt, process briefly, and serve with the fish cakes. The contrast between hot and cold is very appealing, but the tomato sauce can be heated if you prefer. Do not cook it, however, as it is intended as an uncooked sauce.