MELT-IN-THE-MIDDLE FISHCAKES

15 minutes prep, 20 minutes cook

Serves 2

Ingredients

200g baby new potatoes

50g frozen peas

200g whiting, coley, cod or your favourite white fish, skinned and chopped

1 tsp chopped parsley

40g Cheddar

20g plain flour

1 beaten egg

20g coarse breadcrumbs

2 tbsps sunflower oil

Mixed salad, to serve

Method

Cube the baby new potatoes, unpeeled, then boil for 7-8 minutes until tender. Microwave the frozen peas and fish in a heatproof bowl for 3 minutes. Drain. Mix with the potatoes and the parsley. Divide into 4 balls.

Cut the Cheddar into 4 cubes. Push 1 cube into each of the potato balls so it’s encased, then flatten the balls slightly into a chunky fishcake shape. Chill for 20 minutes.

Meanwhile, put the plain flour, beaten egg and coarse breadcrumbs into 3 separate bowls. Coat each fishcake in the flour, the egg, and then the breadcrumbs. In a nonstick pan, fry the fishcakes on a medium heat in the oil for 10 mins, turning every so often. Serve with a mixed salad.