Fish cakes

Serves:

Ingredients

• 100g potato or sweet potato
• 25g carrot
• 25g leek
• 25g baby sweetcorn
• 25g broccoli or peas
• 50g skinless white fish
• A little chopped dill (optional)
• 1/2 beaten egg
• 50g breadcrumbs
• 1-2 teaspoons olive oil
• a little plain flour

Method

Wash, peel and chop the potato and carrot.

Steam for 5 mins, finely slice the leek, corn, broccoli or peas, add to the potato and carrot and steam for a further 5 mins.

Check the fish for bones and finely chop, add to the steamer with the dill if using and cook for another 5 mins, meanwhile beat the egg and set aside.

Either blend or mash the fish and vegetable mix depending on how coarse or smooth you prefer it before adding in the egg.

Heat the oil in the frying pan and flour your hands then scoop a dessert spoon sized dollop of the mix and form a patty (the mixture will be moist ) and drop it in the breadcrumbs to coat.

Fry each side for 3-4 mins until golden.

Serving Suggestions

Note