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Handmade Spiced Fish Cakes
Handmade Spiced Fish Cakes

Handmade Spiced Fish Cakes

with Sweet Potato Chips and Lemon Rocket Salad

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Making fish cakes is easier than you think! Flavoured with warming Central American spices and paired with cod, salmon and smoked haddock, these are paired with sweet potato chips and rocket salad for a colourful dinner.

Tags:
Pescatarian
•Family Friendly
Allergens:
Fish
•Milk
•Egg
•Wheat
•Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total55 minutes
Active 25 minutes
DifficultyMedium

Ingredients

serving amount

1 unit(s)

Baking Potato

3 unit(s)

Garlic Clove

1 pack(s)

Fish Pie Mix

(Contains: Fish)

2 unit(s)

Sweet Potato

1 unit(s)

Lemon

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

1 sachet(s)

Central American Style Spice Mix

25 grams

Breadcrumbs

(Contains: Wheat, Cereals containing gluten)

40 grams

Wild Rocket

Not included in your delivery

¼ tsp

Salt for the Breadcrumbs

1 tbsp

Olive Oil for the Fish Cakes

½ tbsp

Olive Oil for the Dressing

2 tbsp

Mayonnaise

Nutritional information

Energy (kJ)3132 kJ
Energy (kcal)749 kcal
Fat21.3 g
of which saturates4.2 g
Carbohydrate98.1 g
of which sugars20.1 g
Dietary Fibre14.8 g
Protein31.6 g
Salt2.52 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Kettle
•Large Saucepan
•Zester
•Baking Tray
•Potato Masher
•Bowl

Instructions

PDF
Boil the Potatoes
1

Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.

Chop the baking potato into 2cm chunks (peel first if you prefer). Peel the garlic cloves but leave them whole.

Pour the boiled water into a large saucepan on high heat with ½ tsp salt. Add the potatoes and peeled garlic to the water and cook until just tender, 12-14 mins.

About 5 mins before the potatoes are ready, drain the fish pie mix and add to the same pan. Simmer until cooked through, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Cook the Chips
2

Meanwhile, chop the sweet potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the middle shelf until golden, 30-35 mins. Turn halfway through.

Meanwhile, zest and cut the lemon into wedges.

Make your Fish Cakes
3

Once the potatoes and fish are cooked, drain and allow to steam uncovered for 2 mins.

Return to the pan, off the heat. Mash together, ensuring the mixture isn't too smooth so that some small chunks of potato remain. Stir the hard Italian style cheese, a pinch of lemon zest, the Central American style spice mix, breadcrumbs and salt for the breadcrumbs (see pantry for amount).

Season with pepper and mix together. Allow the mixture to cool slightly, then shape into 2cm thick patties, 3 per person. 

Time to Bake
4

Transfer the fish cakes to a large, lightly oiled baking tray.

Drizzle with the oil for the fishcakes (see pantry for amount), then bake on the top shelf of your oven until golden, 24-26 mins. Carefully turn halfway through.

Finishing Touches
5

When everything's ready, add the rocket to a medium bowl.

Add the olive oil for the dressing (see pantry for amount) with a squeeze of lemon juice and pinch of sugar (if you have any).

Season with salt and pepper, then toss together until well coated. 

Serve Up
6

Share the fish cakes, sweet potato chips and rocket salad between your plates. 

Serve with a dollop of mayo for dipping (see pantry for amount) and the remaining lemon wedges for squeezing over.

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