Sweet chilli English fish cakes are great for a summers day lunch. These fish cakes are packed with flavour, basil, chives, spring onion and sweet chilli along with the salmon, cod and prawns make these fish cakes, delicious and moreish.

Coat with panko breadcrumbs give these fish cakes a beautiful crispy texture. Perfect with a nice side salad and extra sweet chilli sauce.

Surprisingly easy to make, you simply cut up the fish into cubes and bake for 10 minutes at 190°c, along with the diced onion, garlic, olive oil and salt and pepper. Beforehand peel and cube a couple of potatoes, chop into cubes and boil for the mash.

When the potato is soft, drain and mash and cool. Take out your tray baked fish after 10 minutes and drain in a sieve to remove excess juice.

Place all your ingredients into a bowl and mix well. Pat into fish cakes and get ready to coat them in breadcrumbs.

You can make more fish cakes than you need and freeze them to thaw out for another time. If so, it is best to freeze without coating with breadcrumbs and do this last step after they are defrosted.

To coat them in Japanese panko breadcrumbs takes 3 simple stages, toss in flour, then egg wash and finally in panko breadcrumbs.

Once the fish cakes are breaded you can fry straight away or later. Cook for 3 to 4 minutes in a fryer and then bake for 7 to 10 minutes in the oven at 170°oc.

I love to serve these sweet chilli fish cakes with extra sweet chilli sauce and a nice side salad. Yum.