Fish Cakes

I have fallen in love, again, with Jamie Oliver. Yes, that delightfully quirky Brit who first captured my attention years ago with The Naked Chef has once again put a sparkle in my eye with his new show, Food Revolution. Not only do I watch the show faithfully, but I have been inspired to get creative again with my cooking. So, I headed out to Barnes and Noble to get his new cookbook, Food Revolution. Love it, and mostly, I'm loving the fact that this cookbook will inevitably challenge me to tackle a whole new ethnic food bonanza, especially Indian food. However, tonight, we kept it simple. Here's my variation on Jamie's fish cakes.

You need:

4 pieces of tilapia
1# fingerling potatoes, multi-colored
1 tbsp. flour
1 lemon
1 egg
cilantro


Peel the potatoes, chop into 1/2" cubes, and place in a pot of boiling water. Place the tilapia in a metal colander over the potatoes, cover in aluminum foil, lower heat, and steam for 12 minutes. Drain and mash potatoes and leave to cool. Flake the fish and mix with the potatoes, a lightly whisked egg, lemon zest, cilantro (chopped) and some salt and pepper. Roll the mixture into 8 fish cakes. Add a "couple of lugs" of olive oil to a frying pan (that's how he puts it). When the oil is hot, fry cakes 3-4 min on each side. I serve them with spinach :)

Serves 4