RECIPE NOTE: Serve this with pork ribs or chicken marylands, sweetcorn and hot sauce.
These crispy fish cakes with their fluffy centre, dipped in the tangy, herby sauce, will become an instant family favourite – we guarantee it!
CRISPY CRUSHED POTATOES WITH CREME FRAICHE AND HERB OIL
SERVES 4
800g baby potatoes
¼ cup (60ml) extra virgin olive oil
1 bunch sage, leaves picked
1 garlic clove, sliced
Creme fraiche, to serve
HERB OIL
100ml extra virgin olive oil
½ garlic clove, crushed
¼ cup finely chopped flat-leaf parsley
1 tsp each rosemary and thyme leaves
1 tsp Dijon mustard
Cook potatoes in a large saucepan of boiling salted water for 15 minutes or until tender. Drain and cool. Use the back of a spoon to slightly crush each potato.
Preheat oven to 240°C/220°C fan-forced.
Heat the oil in a large ovenproof frypan over medium-high heat. Add sage and garlic. Cook
