Fish cakes with grilled veggie salad
Crispy on the outside, savoury and fluffy on the inside, these potato fish cakes are a tasty mid-week meal.
Ingredients
Method
Ingredients
Fish cakes
- 500g agria potatoes, boiled and mashed
- 1½ cups frozen peas*, defrosted
- 2 teaspoons wholegrain mustard or 1 teaspoon Dijon mustard
- ½ bunch curly parsley*, stems and leaves roughly chopped
- 425g tuna in spring water, drained
- Salt and pepper, to taste
- Oil, for frying
- ½ cup flour or 1 cup breadcrumbs
- 2 eggs, beaten
Grilled vegetable salad
- 2 courgettes*, sliced or cut into chunks
- 2 capsicums*, sliced or cut into chunks
- 1 clove garlic, grated or ½ teaspoon crushed garlic
- 1 onion*, sliced or cut into chunks
- 1 tablespoon oil
- Salt and pepper, to taste
- ½ packet seasonal salad leaves*
* These ingredients are shared with other recipes from the summer weekly meal planner.
Method
- Place all of the fish cake ingredients in a large bowl and gently mix to combine. Form into patties and place on plates or a tray. Set aside, if you have space in your fridge you can keep them there at this stage.
- Heat oven to 210C bake or 190C fan bake.
- Combine the courgettes, capsicums, garlic, onion, oil, salt and pepper in a roasting tray or large baking dish and toss to coat.
- Bake for 15-20 minutes or until the vegetables are cooked to your liking. Once cooked gently toss through the fresh salad leaves.
- As the vegetables bake, heat a large frying pan on the stove over high heat, add enough oil to form a light layer on the bottom on the pan.
- Dip the patty in the egg and lightly coat in the flour, fry on each side for about 3-5 minutes or until golden and crisp. Do this until all the fish cakes are cooked.
- To serve, portion fish cakes and grilled salad on plates.
Cooking tips:
To save time on the day, pre-cook the potatoes and mash it beforehand. This can be done as early as three days in advance, storing the mashed potatoes in the fridge. If preferred the fish cakes can also be cooked in the oven at 200C bake for 10-15 minutes on each side or a hot plate on the barbecue. If preferred, the flour and egg used to coat the fish cakes can be omitted.
Adapt it:
Canned salmon or any cooked fish also works well here. If you are vegetarian, you can swap out the tuna for 1½ cups of frozen corn or a can of cannellini beans rinsed and mashed. You can use cornflour to make these fish cakes gluten free. Swap potatoes for kumara if you prefer.
Leftover tips:
Eat for lunch the next day, or the fish cakes can also be frozen.