Oh my cod, do we have a recipe for you. Rustle up a fishy feast with David’s delicious fish cake recipe.

Coated in breadcrumbs with a gooey camembert centre, David’s fish cakes make the perfect lunch or dinner (or breakfast we won’t judge), perfect for satisfying hungry tums.

They’re easy to make and a great way of using up leftover fish and potatoes. Within his recipe David has used cod, salmon, prawns and smoked haddock, but you can use whatever fish you like or have in the house (no, not Gerry the goldfish!). Simple!

Send tastebuds off the scale and get jaws chomping with this family-friendly recipe.

Disclaimer: the recipe is amazing, however, the puns…whale…they’re a little less so-fish-ticated.

Step 1

Bring milk, onion and bay leaf up to the boil.

Pour the hot infused milk over the fish except the prawns and set aside for 15 minutes until just cooked.

Boil potatoes and drain off. Mash and pass through a sieve.

Step 2

Drain the milk off the fish and remove the onion and bay leaf.

Step 3

Mix fish, potatoes, chives and spring onion and check for seasoning.

Portion the fish cake mix into 100g balls.

Place 30g of soft cheese into the middle of each ball. Shape into a fish cake making sure the cheese is in the middle.

Place the fishcakes into the fridge to completely chill down and firm up.

Step 4

Place into the flour, dust off then into the egg and finish by placing into the breadcrumbs.