Freshwater fishcakes with spring onions

Ingredients

500g/1lb2oz fresh boneless fillets of pike, roach or perch
100g/4oz spring onions, finely chopped
100ml/3½fl oz mayonnaise
100g/4oz fresh breadcrumbs, soaked in milk and squeezed
1 egg
1 tbsp chopped fresh parsley
1 tbsp chopped fresh thyme
salt and cayenne pepper
50g/2oz fresh breadcrumbs
50g/2oz ground almonds
3 tbsp oil
45g/3 tbsp unsalted butter
1 quantity mustard sauce

Method

1. To prepare the fish, firstly make sure there are no bones. If you have to, cut away the bones and discard them and any imperfect pieces of fish. Cut the fillets into thin strips and then into 5mm/¼in dice and place in a bowl. Mix the fish with the spring onions, mayonnaise, breadcrumbs, egg, herbs and season with salt and cayenne pepper.
2. Divide the mixture into 12 portions and form each into a neat patty, about 9cm/3½in in diameter. Mix together the breadcrumbs and ground almonds and dredge each fish cake in the mixture, patting to coat evenly with the crumbs.
3. Heat a little oil in a heavy frying-pan and add the butter. When it foams, add 6 of the fish cakes. Cover and cook over a medium high heat for about 3 minutes on each side. Transfer the cakes onto kitchen paper while you cook the other 6 cakes.
4. Serve with a small salad and the mustard sauce.