Savoury potato cakes

Preparation method

1. Preheat the oven to 200C/400F/Gas 6.

2. For the roasted red pepper and fennel cakes, place the red peppers and fennel into a roasting tray, drizzle with the oil and roast in the oven for 10-12 minutes, or until the skin of the peppers is blistered and blackened. Remove from the oven and set aside until cool enough to handle.

   Technique: Skinning peppers

3. Once cooled, peel the skin from the peppers and cut them in half. Remove the stem and seeds and finely chop the flesh. Finely chop the roasted fennel.

   Technique: Learning to chop: finely chopping celery

4. Mix the mashed potato, red pepper, fennel and garlic in a large bowl until combined. Season, to taste, with salt and freshly ground pepper.

5. Roll the mixture into six small balls. Press each into a 5cm/2in chefs’ ring and mould it to fit the ring, flattening gently.

6. Sprinkle some flour onto a plate. Beat the eggs in a bowl. Sprinkle the breadcrumbs onto another plate. Dredge each red pepper and fennel cake first in flour, then dip in the beaten egg and roll in the breadcrumbs until completely coated.

7. Heat the remaining oil in a non-stick frying pan over a medium heat. Add the red pepper and fennel cakes, in batches if necessary, and fry for 3-4 minutes on each side, or until crisp and golden-brown on both sides. Keep warm.

8. For the fish cakes, bring a pan of water to the boil. Add the parsley stalks, lemon juice and seasoning, then reduce the heat until the water is simmering. Add the fish and poach in the liquid for 5-6 minutes, or until cooked through. Drain and set aside to cool.

9. Once the fish is cool enough to handle, discard the skin and flake the flesh.

10. Mix the mashed potato, flaked fish, lemon zest and chopped parsley leaves in a large bowl until well combined. Season, to taste, with salt and freshly ground black pepper.

11. Roll the mixture into six small balls. Press each into a 5cm/2in chefs’ ring and mould it to fit the ring, flattening gently.

12. Sprinkle some more flour onto a plate. Beat the eggs in a bowl. Sprinkle the breadcrumbs onto another plate, as before. Dredge each fish cake first in flour, then dip in the beaten egg and roll in the breadcrumbs until completely coated.

13. Heat the oil in a non-stick frying pan over a medium heat and fry the fish cakes for 3-4 minutes on each side, or until crisp and golden-brown on both sides. Keep warm.

14. For the black pudding cake, heat one tablespoon of the oil in a non-stick frying pan over a medium heat. Fry the black pudding slices for 2-3 minutes on each side, or until crisp.

15. Mix the mashed potato and grated apple in a large bowl. Crumble in the cooked black pudding and mix well to combine. Season with salt and freshly ground black pepper.

16. Roll the mixture into six small balls. Press each into a 5cm/2in chefs’ ring and mould it to fit the ring, flattening gently.

17. If you have eggs, flour and breadcrumbs left over from the previous cakes, use them to coat the black pudding cakes as before. Otherwise, top up the flour, eggs and breadcrumbs for coating and cooking the cakes as before.

18. Heat the oil in a non-stick frying pan over a medium heat. Add the black pudding cakes, in batches if necessary, and fry for 3-4 minutes on each side, or until crisp and golden-brown on both sides. Keep warm.

19. For the plum chutney, heat a little oil in a non-stick, non-reactive pan over a medium heat. Fry the onion for 2-3 minutes, or until softened.

20. Add the vinegar, sugar, star anise and cinnamon stick and bring the mixture to the boil. Add the chopped plums, reduce the heat until the mixture is simmering, then simmer gently for 20-25 minutes, or until the volume of liquid has reduced and the mixture has thickened and is sticky. (Add a dash of water to loosen the mixture during cooking if necessary.)

21. For the coriander dressing, blend the coriander dressing ingredients in a food processor until smooth. Season, to taste, with salt and freshly ground black pepper.

22. For the vegetable pickle, bring a non-reactive pan of salted water to the boil. Add the cauliflower and carrot and blanch for 3-4 minutes, or until tender, then drain.

23. Heat the oil in a pan over a medium heat and fry the onion for 1-2 minutes, or until softened.

24. Add the vinegar, sugar and turmeric, increase the heat and bring the mixture to a vigorous simmer. Simmer the mixture until the volume of liquid has almost completely evaporated and only 1-2 teaspoons of liquid remain.

25. Once reduced, add the cucumber and blanched cauliflower and carrot. Reduce the heat and cook for 3-4 minutes, stirring the vegetables, until warmed through. Stir in the chopped coriander and season, to taste, with salt and freshly ground black pepper.

26. To serve, place three spoonfuls of plum chutney into the centre of each of six serving plates. Stack one of each potato cake on top. Dot the vegetable pickle around the edge of each plate. Spoon the coriander relish over the cakes.

Less than 30 mins preparation time

30 mins to 1 hour cooking time

Serves 6