Crab and cod fishcakes with tomato salsa Archive

Ingredients

• 500g/1lb 2oz floury potatoes, peeled and diced
• 500g/1lb 2oz cod loin, skinned
• 6 spring onions, finely chopped
• 2 tbsp full-fat mayonnaise
• 2 tsp Dijon mustard
• 130g/4¾oz dressed crab or 100g/3½oz mixed fresh crabmeat
• 2 tbsp chopped fresh parsley
• dash of hot pepper sauce, such as Tabasco
• 100g/3½oz Japanese panko breadcrumbs
• knob of butter, plus extra for greasing
• 1 tbsp oil
• salt and freshly ground black pepper
• 6 firm tomatoes, deseeded, diced
• 1 small red onion, finely chopped
• 1 tbsp white wine vinegar
• 4 tbsp olive oil