Tonight I made simple and delicious fishcakes without the aid of breadcrumbs or potatoes: chop 500g of Cod or smoked salmon half an onion and a shallot and put it all in a mixing bowl with an egg. Whizz everything into a rough paste with a hand blender and then stir in 2 egg whites, a big pinch of salt and pepper, a finely sliced red chilli and a squeeze of lime juice. Heat some groundnut oil in a frying pan and, when the oil is quite hot, take a heaped tablespoon of the fish mixture and chuck it in the pan - it should sizzle. Flatten the cake into a patty with the back of the spoon or a spatula. After about 5 minutes (the base of the cake should be golden brown) flip it over and cook for a further 5 minutes. Serve on a bed of lightly dressed leaves with this very quick tartar sauce: 2/3 finely chopped cornichons, 2 tablespoons of mayo, 1 tablespoon of dijon mustard, a pinch of paprika and the juice of half a lemon all mixed together. Lovely.