Heres a healthy twist on a tried-and-tested family favourite. These easy, crisp and golden fish cakes make a yummy meal.
- Preheat oven to 200°C. Line a baking tray with non-stick baking paper.
- Cook the potato in a saucepan of boiling water for 10 minutes or until tender. Drain. Use a potato masher to mash until smooth.
- Meanwhile, bring a large frying pan of water to the boil. Add the fish and cook for 4-5 minutes each side or until the flesh flakes when tested with a fork in the thickest part. Drain. Flake into large pieces.
- Combine the potato, fish, shallot, egg whites, dill and lemon rind in a large bowl. Season well with salt and pepper.
- Place the cornflake crumbs on a plate. Divide the fish mixture into 12 equal portions and shape each portion into a 2cm-thick patty. Press the patties into the cornflake crumbs to coat and place on a plate. Heat a large non-stick frying pan over medium-high heat. Spray 4 patties with olive oil spray. Cook for 2-3 minutes each side or until golden. Transfer to the lined tray. Repeat, in 3 more batches, with olive oil spray and the remaining patties, reheating the pan between batches. Bake in oven for 20 minutes or until crisp.
- To make the dill & tomato salsa, combine the tomato, onion and dill in a small bowl.
- Use a vegetable peeler to slice the cucumbers lengthways into thin ribbons. Divide cucumber and rocket among serving plates. Top with the fish cakes and drizzle over sour cream. Serve with the salsa.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set