• Boil a large pot of salted water.
• Chop the potatoes into 2cm chunks (peeling optional).
• Cook the potatoes in the boiling water until fork tender, 12-18 mins.

TIP: If you’re in a hurry you can boil the water in your kettle.

• Trim the carrot. Halve lengthways. Cut into 1cm wide, 5cm long batons. Trim the green beans.
• Place a pan over medium-high heat with a drizzle of oil.
• Once the pan is hot, add the veg and fry until starting to char, 4-5 mins.
• Add a splash of water and immediately cover with a lid or some foil.
• Cook until tender, 4-5 mins. Remove from the pan and cover to keep warm. Season to taste with salt and pepper.

• Remove the skin from the fish. IMPORTANT: Wash hands and equipment after handling raw fish.
• When the potatoes are fork tender, add the fish to the pot.
• Simmer together until cooked through, 4-5 mins. IMPORTANT: Fish is cooked when opaque in the middle.

• Once the potatoes and fish are cooked, drain everything in a colander and return to the pot, off the heat.
• Mash the fish and potatoes together until smooth. 
• Add the harissa spice and breadcrumbs to the mash. Season with ½ tsp salt (double for 4p).
• Mix well until everything is combined.
• Roll into evenly-sized balls then shape into patties about 1-2cm thick, 3 per person.

• Return the pan to medium-high heat with a drizzle of oil.
• Once hot, fry the fishcakes on one side until golden, 4-5 mins.
• Turn over and cook on the other side for a further 4-5 mins.

• Divide the fishcakes between plates and drizzle over the aioli.
• Plate the tender veg alongside.