Spiced Smoked Haddock, Cod and Salmon Fish Cakes
with Sweet Potato Chips and Lemon Rocket Salad
- Fish
- Milk
- Egg
- Wheat
- Cereals containing gluten
Ingredients
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
1 tbsp
Oil for the Breadcrumbs
½ tbsp
Olive Oil for the Dressing
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
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 0.5 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 and add the fish to the pan. IMPORTANT: Wash your hands and equipment after handling raw fish. Simmer until the fish is cooked through, 5-6 mins. IMPORTANT: The fish is cooked when opaque in the middle.
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.
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 spice mix, breadcrumbs and salt (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.
Transfer the fish cakes to a large, lightly oiled baking tray.
Drizzle with oil, then bake on the top shelf of your oven until golden, 24-26 mins. Carefully turn halfway through.
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 and toss together until well coated.
Share the fishcakes, 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.
Enjoy!
