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Thai Fishcakes with tomato salad

Ingredients: (serves four):

Fishcakes: 

2 x jacket potatoes

200g salmon fillets

100g plaice

100g cooked tiger prawns

100g flour

100g breadcrumbs

1 egg

3 spring onions

Salad:

100g sundried tomatoes

1 red onion finely chopped

Lemon

Olive oil

Additional:

Tartare sauce and slice of baguette

Method:

Bake the jacket potatoes, as this will keep your fishcake firm, and then mash them.

Bake salmon for eight minutes and the plaice for 4-5 mins both at 180 degrees (gas mark 5), before placing into a bowl.

Slice the prawns, chop the spring onions and mix together and season to taste.

Press your mixture into a ball and the shape by using a 4-inch round pastry cutter case, before refrigerating overnight.

The next day, cover the fishcakes in flour, then coat with a beaten egg and finally add the breadcrumbs before pan-frying until golden brown.

Mix the salad adding lemon and olive oil to taste and serve all together with a slice of toasted baguette (long-ways).

Why we cook this dish:

Obviously there is hardly any fat in this dish and it’s very healthy with energy releasing benefits. Light and tasty, it’s a nice alternative to pasta and rice-based dishes. It is a popular family dish, too

Favourite meal of:

James Milner