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.
450 grams
Potatoes
1 pack(s)
Fish Pie Mix
(Contains Fish)
50 grams
Breadcrumbs
(Contains Cereals containing gluten)
50 grams
Korma Curry Paste
(Contains Mustard)
1 sachet(s)
Curry Powder Mix
1 unit(s)
Baby Cucumber
1 unit(s)
Garlic Clove
12 milliliter(s)
Red Wine Vinegar
(Contains Sulphites)
120 grams
Peas
20 grams
Baby Leaf Mix
10 grams
Butter
1 tbsp
Oil for the Breadcrumbs
2 tbsp
Plain Flour
1 tbsp
Honey
Preheat your oven to 220°C/200°C fan/gas mark 9.
Boil a full kettle.
Chop the potatoes into 2cm chunks (peel first if you prefer).
Pour the boiling water into a large saucepan on high heat with 0.5 tsp salt. Add the potatoes to the water and cook until just tender, 12-14
mins.
Meanwhile, drain the fish pie mix.
Melt the butter (see pantry for amount) in a large frying pan on medium-high heat with a drizzle of oil.
Once hot, add the fish pieces to the pan and fry, turning the pieces regularly, until golden, 6-8 mins. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
While the fish fries, in a medium bowl, combine the oil for the breadcrumbs (see pantry for amount) with half the breadcrumbs. Season with salt and pepper, then set aside.
When the fish is cooked, add the korma curry paste and curry powder. Stir-fry until fragrant, 1 min. Remove from the heat.
Once the potatoes are cooked, drain and allow to steam uncovered for 2 mins. Return to the pan, off the heat.
Mash the potatoes, ensuring the mixture isn't too smooth so that some
chunks of potato remain.
Stir in the fish, 0.25 tsp salt, the remaining breadcrumbs and the plain flour (see pantry for amount) until well combined.
Allow the mixture to cool slightly, then shape into 2cm thick patties, 3 per person.
Carefully press the fish cakes into the breadcrumb mixture to evenly coat on all sides.
Transfer the fish cakes onto a lined baking tray.
Bake on the top shelf of your oven until golden, 20-25 mins.
Meanwhile, trim the cucumber, then halve lengthways. Thinly slice widthways. Peel and grate the garlic (or use a garlic press).
In a medium bowl, combine the red wine vinegar, a drizzle of oil and pinch of sugar. Season with salt and pepper. Add the cucumber and toss to coat. Set aside.
When the fish cakes have 5 mins remaining, wipe out the (now empty) fish pan and return to medium heat with a drizzle of oil.
Once hot, add the peas and stir-fry for 2-3 mins. Add the garlic and cook until fragrant, 1 min, then remove from the heat. Season with salt and pepper.
When everything's ready, add the baby leaves to the cucumber bowl. Toss to coat. TIP: Don't add the leaves too early or they'll go soggy.
Share the fish cakes between your plates. Drizzle over the honey (see pantry for amount).
Serve the cucumber salad and peas alongside.
Enjoy!