MELTING MIDDLE FISH CAKES

Either the day before or at least 6 hours before making - Mix 1tbsp low fat mayonnaise, 2 tbsp low fat natural yoghurt, 1 tsp fresh chopped or dried chives and the zest of half a lemon. Spoon mix into 4 ice cube tray sections and freeze until solid.

Bring a pan of water to the boil and cook 300g peeled and diced potatoes (either white or sweet potatoes) for 12 minutes. Drain and mash with 160g drained can of tuna or salmon, and  a pinch of freshly ground black pepper.

Preheat oven to 200C / 180 fan / gas 4 . Mix 30g fresh wholemeal breadcrumbs with 1tsp rapeseed oil.

Shape a portion of  mashed fish mix around each frozen cube concealing it. Flatten a little, dip in 1 beaten egg and coat lightly with the breadcrumbs.
Place on a baking tray lined with non-stick baking paper and cook 15 minutes. (Once cooked they can be frozen and reheated at a later date 180C / 160 fan / gas 4 for 25 minutes.)

Serve with veg of your choice cooking in the same dish as the fish cakes. I chose 3 chestnut mushrooms, 1 peeled / top /tailed quartered red onion and tinned drained marrowfat peas. Seven minutes before the end of cooking time I added a frozen slice of garlic bread.
Serves 2 -4 depending on how hungry/greedy you are.

MY RECIPE LINKS:

CRISPY PARMA HAM

SWEET & SOUR PORK

TOMY CHICKEN

Pulled pork and gammon with greens

piri orzo