Thai Rosti Fish Cakes with Tomato and Chilli Salsa

Serves 4 – 6
What you need:
450g /1lb Rooster potatoes, peeled
4 spring onions, finely chopped
1 teaspoon fresh chilli, chopped
1 teaspoon lemongrass, chopped
1 tablespoon fresh coriander
100g /4oz cooked fish, (salmon, haddock, hake)
15ml/1 tablespoon vegetable oil
6 ripe tomatoes
1 lemon, rind
1 tablespoon fresh parsley, chopped
1 tablespoon balsamic vinegar
Freshly ground black pepper
What you do:
Grate potato into a clean tea towel, squeeze well to remove as much liquid as possible. Place in a large bowl, add spring onion, chilli, lemongrass, coriander and cooked fish. Mix well, shape into potato cakes. Brush skillet with a little oil. Cook for approximately 4 minutes until golden brown on both sides. Place in a heated oven to keep warm. To make the salsa, skin tomatoes by boiling them in water for 10 seconds. Slice in half and remove seeds. Dice the tomatoes and place in a bowl. Add the lemon rind, parsley and balsamic vinegar and mix well. Add cracked black pepper and serve with a green salad.