Fishcakes are a family favourite, and theses ones are some of the finest. Shape into mini cakes for starter-sized portions
- 400g floury potatoes, cut into chunks
- 400g sweet potatoes, cut into chunks
- 325g frozen white sustainable fish (see box, p22), defrosted
- Small bunch of fresh flatleaf parsley, leaves and stems finely chopped
- 25g unsalted butter
- 1 tbsp plain flour, plus extra to dust
- 300ml whole milk
- Vegetable or sunflower oil for frying
- Lemon wedges to serve
- 1. Cook the potatoes and sweet potatoes in a pan of well salted boiling water for 10-15 minutes until really tender. Drain and mash well together, then set aside in a bowl.
- 2. Meanwhile put the fish in a large?frying pan and cover with water. Bring to the boil, then turn off the heat and stand, covered, for 6-8 minutes until cooked. Remove with a slotted spoon, then flake into chunks.
- 3. Mix the fish into the mash, season well, then add a quarter of the chopped parsley. Shape into ?8 fishcakes, then chill for 20 minutes.
- 4. To make the sauce, melt the butter in a pan, then add the flour and cook, stirring, for a couple of minutes. Gradually stir in the milk until you have a smooth sauce, then bubble for 2 minutes or so to thicken. Season well and stir in the rest of the parsley.
- 5. Heat a shallow layer of oil in ?the frying pan over a medium-high heat. Dust the fishcakes in flour, then fry in 2 batches for 3-4 minutes on each side until crisp, golden and cooked through. Warm the parsley sauce, then serve with the two-potato fishcakes and lemon wedges.
PER SERVING 414kcals, 17.6g fat (6.4g saturated), 21.2g protein, ?42.2g carbs (9.7g sugars), 0.3g salt, 5.3g fibre
Freeze …the shaped, uncooked fishcakes on a baking sheet until solid, then wrap in baking paper ?and store in a rigid box in the freezer for up to 2 months. ?Defrost fully before cooking.
Add wilted spinach, cooked salmon, or even a spoonful of pesto or curry paste to the mix.