Classic chunky fish cakes

Fish cakes are a great freezer staple as they are ready portioned so you can defrost as many as you need

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1 Cover the potatoes in cold, salted water and bring to the boil. Turn down to a simmer and cook for 10-12 minutes until tender. Drain and steam-dry for a few minutes, then mash and set aside to cool a little. Meanwhile, cook the fish. Cover in cold water and the lemon juice, bring to a gentle simmer, then poach for 5 minutes (depending on the thickness of the fish) until just cooked through. Remove from the water, get rid of the skin and flake i