Makes 4-6 fish cakes. Suitable for freezing
400g potatoes, chopped in to medium chunks. I leave the skin on for laziness and extra fibre.
400g tinned or fresh fish of your choice (I used 2 smoked mackerel fillets and 1 tin of tuna)
100g of vegetables of your choice.
I used a mixture of courgettes and peppers because they were lying around in the fridge –
but anything goes and you can use frozen veg if you don’t have any fresh veg to hand.
2 eggs beaten lightly
3 tbsps porridge oats or breadcrumbs
Peas to serve.
Keep it simple
Preheat oven to 180°C
Boil potatoes for approximately 20 minutes or until they are soft enough to mash.
Sautee your chosen veg in a small pan with a drizzle of oil until softened. If you’re using frozen veg
(and there’s nothing wrong with frozen veg – I swear by it) simply cook as per packet instructions
Place the cooked potatoes in a large bowl and mash. You can add a splash of milk here for a smoother consistency if desired.
Add in the cooked veg and flake in the fish being careful to remove any bones.
Take a small handful of the mixture and shape into a small ball or pattie.
Dip the fish cake first into the egg mixture then into the breadcrumbs or porridge oats
(whichever you are using) and place on a greased or foiled lined baking tray
To mould into a fish shape, flatten the ball slightly and pinch one end to resemble a tail.
Bake in the oven for approximately 20 minutes or until crisp and golden.
Serve with cooked frozen peas