- Mix the mashed potatoes with the cabbage, peas, sweetcorn and parsley and season well with salt and pepper. Divide the mixture into 2 and shape into cakes.
- Heat enough oil to cover the base of a frying pan. Then add the cakes and fry, turning, until heated through and golden on both sides
- Meanwhile, grill or fry the fish, skin side down first and ensuring it’s crispy.
- Serve the red mullet pieces on top of the fried bubble and squeak cake, topped with the spring onions and served with the tomato chutney.