Fishcake Tacos

These were so good—from the master Ottolenghi’s Simple cookbook. Served with guac and a side of smokey beans. This mixture makes twelve fishcakes and to serve four. For the beans: sweat and onion and add a tin of chopped tomatoes, when the sauce has thickened add a jar of these delightful beans—they’re expensive but so worth it, tinned don’t cut the mustard in this instance. Add a dash of red or white wine vinegar and a generous shake of paprika and a teaspoon of honey. Leave to simmer while you make the rest.

450-500g of plaice fillets (or use a similar white fish) skin and pin bones removed, cut into 2-3 cm chunks
1 garlic clove, crushed
1 large egg
1 and half tsp cumin seeds, toasted and finely crushed in a pestle and mortar
4 limes, zested
20g coriander leaves, finely chopped
Half a pot of Greek yoghurt
1 mango, julienned
1 red chilli, deseeded and julienned
Tortillas

In a food processor, blitz the fish, garlic, egg, half of the crushed cumin seeds, three quarters of the lime zest and a pinch of salt until the fish forms a rough paste. Mix in half the chopped coriander and form into fishcakes. Cool in the fridge whilst you make the yoghurt.

Mix the yoghurt, remaining cumin seeds and lime zest together and season with salt and pepper to taste. Slice the mango and chilli and add to another bowl to serve. Make your guac (optional)

Heat some oil over a medium-high flame and fry the fishcakes for 2-3 minutes on each side or until golden brown and cooked through. Meanwhile warm the tortillas through in the oven.

Serve with all the sides.