Packed Fishcakes
Packed Fishcakes

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, packed fishcakes. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Packed Fishcakes is one of the most popular of current trending foods on earth. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Packed Fishcakes is something that I have loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can have packed fishcakes using 17 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Packed Fishcakes:
  1. Make ready 400 g white fish filets / 14 oz .
  2. Take 500 g potato floury / 17½ oz .
  3. Get 150 g broccoli (fresh or frozen) / 5 oz .
  4. Make ready 150 g peas (frozen) / 5 oz .
  5. Make ready 150 g red pepper (chopped fine) / 5 oz .
  6. Make ready 100 g onion (chopped fine) / 3½ oz .
  7. Make ready 25 g flat leaf parsley (chopped and destalked) / 1 oz .
  8. Get 2 tablespoons lemon juice
  9. Take 1 tablespoon plain flour
  10. Take 1 kg sweet potatoes (cut into wedges) / 36 oz .
  11. Prepare 75 g arugula rocket / wild / 2½ oz .
  12. Make ready 75 g spinach baby leaf / 2½ oz .
  13. Make ready 4 wedges lemon
  14. Get pepper freshly ground
  15. Get Sea salt grinder
  16. Prepare Generally :
  17. Get “ Spray2Cook ” (a word used to describe any low-cal. non-stick cook’s oil spray)
Steps to make Packed Fishcakes:
  1. Boil the potatoes for 18 minutes adding the broccoli for the last 7 minutes
  2. Microwave the fish for 3 minutes. Use a fork to flake the flesh. Set aside.
  3. Microwave the onion and red pepper for 4 minutes. Add the peas for the final 1½ minutes.
  4. Strain the potatoes and broccoli and separate. Chop the broccoli and mash to potato and remix. Mix in the fish and microwaved vegetables together with the parsley. Stir through the lemon juice and mix well. Press into chef’s rings to form into 8 fish cakes and dust very lightly with flour. Chill for 20 minutes in the freezer but do not allow to freeze. Set aside in the refrigerator until ready to cook.
  5. Pre-heat an oven (200oC / 400oF / Gas Mark 6). Microwave the sweet potato wedges for 5 minutes. Spray with Spray2Cook and season well with salt and pepper. Put in the oven for 35 minutes.
  6. Prepare the serving plates with the spinach and arugula with the lemon wedges.
  7. Spray a large fry pan with Spray2Cook and put on high to medium heat. Fry the fish cakes for 5 minutes on each side. Check they are warmed through. Add the sweet potato wedges to the serving plates together with the fishcakes.
  8. Alternative serving suggestions

So that is going to wrap this up for this special food packed fishcakes recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!