Kicking off your weekend, it can be hard to stay on the right eating track when you’re trying to squeeze in catch-ups, gym time and your daily to-do lists!
Each week, we’ll bring you one quick recipe with lots of health benefits. Using common ingredients you’ll find in the fridge, press (or local shop at a push!), take the hassle out of home-cooking with this fast meal.
This week… we have a quick and easy recipe for summer fish cakes. With lemon zest and fresh mint, these little bites are the perfect light dish for any side.
Ingredients:
- 500g mashed potatoes (leave chunky)
- 500g cooked fish, flaked (cod, salmon, haddock)
- 1 egg, beaten
- 1 tablespoon grated lemon zest
- 1 tablespoon chopped fresh mint
- 1 tablespoon chopped fresh parsley
- salt and pepper to taste
- plain flour for dusting
- olive oil for frying
Method:
- Cook fish of choice for 20 minutes in the oven on 180C. At the same time boil potatoes, and lightly mash when softened. Leave chunky.
- In one bowl, combine all ingredients except for the flour and olive oil.
- Flour a clean work surface. Take 1 heaped tablespoon of the fish cake mixture, roll it into a ball and pat down into a flat cake.
- Dust the cake lightly with flour.
- Heat olive oil in a large frying pan. Shallow fry the cakes until brown and crispy on both sides.
Tip! Like a spicier taste? Add a pinch of paprika to the fish mixture for a little kick.
