It's not hard at all to make your own fish farce, and it's a great way of getting fish into the kids. Here we've served our fish cakes - which are really more of a fish version of the classic Danish frikadelle - with a tasty potato salad full of good stuff, and a homemade remoulade. YUM - and enjoy!

Directions

1. Cook the potatoes in a big pot of salted water until tender, then blanch with cold water.

2. Give fish, salt, chopped onion, egg, flour and half of the rinsed dill a whirl in a food processor, until you've got a coarse farce. If you don't have a food processor, you can just finely chop the fish with your best and biggest knife, and mix everything in a bowl - just like Nan would have done! Cook a little test-delle on the pan, to check if the seasoning is how you like it.

3. Dip a spoon in a cup of water and shape nice little fish frikadelles with the spoon and your palm. Let them cook in a mixture of butter and olive oil on a pan, until they've gotten a lovely golden and crisp surface. Mix pickles with mayonnaise and curry and season with salt and pepper.

4. Snap off the bottom part of the asparagus, rinse them and cut into bite-sized chunks. Clean and rinse the bell pepper and dice it. Cut the dried apricots into small pieces. Halve the balls of mozzarella or pick off nice big chunks. Clean the spring onions, cut off tops and bottoms and thinly slice the rest. Mix everything with the cold potatoes and dressing of your choice. Season to taste with salt and pepper.

5. Serve the warm fish cakes with potato salad, remoulade and the rest of the dill as a garnish. Enjoy!

Tip

We've used chopped pickles, found in plastic trays by the deli meats and spreads in some supermarkets - but you can easily just chop up some pickles if you have a jar in the fridge. If you can find mini-mozzarella balls, the kids usually think they're a bit fun!