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 Fish cakes

Ingredients (makes 15):

  • 175g natural dyed smoked cod

  • 175g white fish

  • 450g sweet potato (peeled and cut into chunks)

  • 450g potato (peeled and cut into chunks)

  • 100g frozen peas or sweetcorn

  • 1 small onion (diced)

  • 4 spring onions (chopped)

  • 1 teaspoon of vegetable oil

  • Half a teaspoon of chilli powder

  • Half a teaspoon of freshly grated nutmeg

  • 1 tablespoon of lemon juice

  • 1 egg (mixed with a little milk)

  • 200g of fresh breadcrumbs

  • Black pepper to taste

Method:

  • Put the potatoes into boiling water and cook until tender before draining and adding chilli powder and nutmeg, then mash

  • While the potatoes are boiling, put the fish in a frying pan, cover the base of the pan with cold water, put a lid on, bring the water to the boil and let it simmer gently for five minutes

  • After five minutes, turn the heat off but leave the lid on and let the fish finish cooking for a further five minutes

  • Take the fish out of the pan and gently flake it with a fork, then set aside

  • Put oil in a saucepan and gently fry the onion until soft

  • If you’re using frozen vegetables, cook them now

  • Put the oven on to preheat at 200°C / Gas Mark 6

  • Mix all the ingredients together except the egg and the breadcrumbs, shape into 15 rounds and slightly flatten

  • Dip the rounds into the egg mixture then roll in the breadcrumbs and place them on a baking tray

  • Oven bake for 15 minutes or until golden brown