Rick Stein served up tasty deep fried salt cod fish cakes with mashed potatoes, red onion, chillies, aioli and lime recipe on Rick Stein’s Food Stories.

The ingredients for the fishcakes are: 300g salt cod, soaked for 24 hours (water changed every 8 hours), 600g floury potatoes, such as Maris Pipers, peeled and cut into chunks, 1–2 red chillies, chopped, 1 garlic clove, chopped, 1 red onion, finely chopped, large handful fresh coriander, chopped, 1 lime, zest only, 50g plain flour, plus extra for dusting, 1 litre vegetable oil, for deep-frying, salt and freshly ground black pepper.

For the aioli: 4 garlic cloves, ½ tsp salt, 1 free-range egg yolk, 125ml sunflower oil and 50ml extra virgin olive oil.

To serve: 1 lime, cut into wedges.

See recipes by Rick in his book titled: Rick Stein’s Food Stories available from Amazon now.