Easy, Healthy Fishcakes

“Delicious no-potato Fishcakes. They are really quick to prepare and are super healthy. Once you have tried them you won’t miss the starchy versions, as the consistency of these is the same. Loved by children and adults.”

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A perfect freezer emergency staple. If you make them with fresh fish & pack them in a container individually – they can be taken out in the morning and cooked that evening.

Easy, nutritious, filling and not loaded with unnecessary E calories so hits the spot for a weekday supper.

The ingredients to follow make: 12 cakes @ 87 calories per fishcake

INGREDIENTS:
2 x packs fish pie mix (2 x 400g)
2 x eggs
1 x Waitrose Lemon & Pepper Crust or Homemade Breadcrumbs

UTENSTILS:
1 x Magi-mix or equivalent
Or
1 x Knife, chopping board & mixing bowl
2 x Dessert spoons/Cookie shape-cutter
1 x Non-stick baking tray (or tupperware if making for the freezer)

METHOD:

1) Mixer: Empty the fish and crack two eggs into your mixer. With a chopping blade, blend the fish until you’re happy with the texture. By hand: Chop the fish as small as possible, add to the mixing bowl with both eggs and mash together really thoroughly until you’re happy with the texture.

2) Sprinkle some breadcrumbs onto a plate or wide bowl. Use a dessert spoon to put the fishcake mix onto choosing crusting. Make into a patty whilst coating all sides.
3) Place onto a baking tray or into freezer proof container.

4) Bake in the oven (or place in fridge/freezer until required). c. 250°C, 490°F, Gas Mark 8-9 for 15 minutes. The cooking times will vary depending on how large you make your fishcakes. They should be lightly browned on the outside & cooked all the way through. (If using the fishcakes from the freezer – defrost thoroughly before cooking).

SERVING SUGGESTIONS:

1) With a mixed green salad of leaves, chopped cucumber & avocado, lightly cooked asparagus or green beans.

2) With smashed new potatoes & broccoli

3) With Wholegrains such as Freeka and any vegetables of your choice.