Weekly Plan 3
Berries in your morning muesli, burgers in buns, fishcakes, pasta bakes, bangers and Moroccan spiced vegetables - sounds like fun!
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Method
- Preheat the oven to 200°C/ fan 180°C/ gas 6. Parboil 800g of potatoes for 10 minutes, then drain and allow to cool in the colander for another 10 minutes.
- Meanwhile, wrap the salmon in foil, place on a baking tray and bake for 10 minutes. Flake into a bowl and coarsely grate the cooked potato on top. Mix well and shape into 8 fishcakes.
- Chop the remaining potatoes into thick wedges, then toss in 1 tablespoon oil. Lay the wedges flat on a non-stick baking tray and bake for 30 minutes, turning a few times during cooking.
- Meanwhile, coat each fishcake in flour, then egg and then breadcrumbs. Place on a baking tray and brush with the remaining 2 tablespoons of oil. Cook in the oven for 25 minutes.
- In the meantime, cook the peas following pack instructions and drain. Serve the fishcakes bottom-side up with the wedges and peas.
Ingredients
- 1.8kg potatoes, washed, peeled & halved
- 215g basics skinless salmon fillet
- 1 free range egg, lightly beaten
- 100g fresh breadcrumbs, made from crusts
From your store cupboard
- 3 tablespoons olive oil
- 1 tablespoon plain flour
What do you think?