fishcakes with minty peas and spinach
 

serves 4, hands-on time 30 min, oven time 10-15 min

700g potatoes, peeled and chopped
500g sustainable skinless cod/haddock/pollock fillets
Vegetable oil for frying/drizzling
2 tbsp capers, drained, chopped
Grated zest and juice 2 lemons
6 medium free-range eggs
125g fresh breadcrumbs
250g frozen peas
200g spinach
Bunch fresh mint, chopped

Heat the oven to 190C/170C fan/gas 5.

Boil the potatoes in a large pan for 15-20 mins until soft. Drain and put in a large bowl.

Meanwhile, put the fish in a baking tray, drizzle with oil, season and bake for 10-15 mins until cooked. Pat dry with kitchen paper.

Flake the fish into the bowl with the potatoes, then mix in the capers, zest of 1 lemon and the juice of half. Season. Shape the mixture into 8 equal patties.

Beat 2 of the eggs in a shallow bowl. Put the breadcrumbs in a separate bowl. Dip each fishcake in the egg, then the breadcrumbs. Heat a glug of oil in a large frying pan, then fry the fishcakes in 2 batches for 5 minutes on each side until crisp. Set aside; keep warm.

Wipe the pan, then heat a little more oil. Fry the remaining eggs to your liking. Meanwhile, cook the peas in a pan with a splash of water for 1-2 minutes. Stir in the spinach to wilt, then add the rest of the lemon zest and juice, and the mint. Serve the fishcakes on top of the veg, with the fried eggs.

PER SERVING 647kcals, 19.8g fat (3.6g saturated), 44.9g protein, 67g carbs (13.3g sugars), 1.3g salt, 10.3g fibre