SERVES 2-4 (makes 6 fishcakes)
PREP 5 mins COOK 20 mins EASY
2 medium potatoes, cut into chunks1 fresh or frozen flaky white fish fillet, (about 200g; we used4 spring onions, sliced2 tsp curry powder (gluten-free, if needed)2 crushed poppadums, or a handful of breadcrumbs (gluten-free, if needed)2 tbsp vegetable oil salad, mango chutney and lemon wedges, to serve