Fermented chilli + spring onion fishcakes

These satisfying little fishcakes make the most of the Fermented Chilli Hot Sauce, as well as a sustainable catch. Smoked mackerel has the added bonus of a stronger flavour, meaning you need less of it. You can also make them vegetarian by omitting the fish, adding a little more cheese and topping with a perfect fried egg. Don’t be tempted to skip the fridge resting time as the fishcakes won’t hold together in the pan. Tasting is important as you cook here