Coconut cashew & butternut squash curry
Batch cook this vegan squash and cashew nut curry and freeze for busy days when you need something quick and nutritious. It's perfect for a family meal
Pea & mint fishcakes
- Preparation and cooking time
- Prep:
- Cook:
- plus 1 hr chilling
- Easy
- Serves 6 - 8
Skip to ingredients
- 500g meaty white fish(cod or haddock work well)
- 2 tbsp vegetable oilplus a drizzle
- 350g potatoesboiled and mashed
- 1 spring onionfinely chopped
- 1 egg
- 1-2 tbsp breadcrumbs(optional)
- green salad, tartare sauce and lemon wedges, to serve
For the pea & mint pesto
- 100g peas
- small bunch of mintleaves picked
- 25g pine nuts
- ½ lemonjuiced
- 3 tbsp extra virgin olive oil
- ½ garlic clovecrushed
- 25g parmesangrated
For the crumb coating
Nutrition: Per serving (8)
- kcal383
- fat13g
- saturates2g
- carbs45g
- sugars2g
- fibre3g
- protein21g
- salt0.4g
Method
step 1
Heat the oven to 190C/170C fan/gas 5. Put the fish in a roasting tin, drizzle over some oil and cook for 10-15 mins until cooked through. Allow to cool, then flake into chunks, removing any skin and bones.
step 2
For the pesto, blitz together all the ingredients with a pinch each of salt and pepper, adding 1 tbsp water if it looks too thick.
step 3
Mix the fish, mashed potato, pesto, spring onion and egg with a little more seasoning, being careful not to break up the fish too much. Mix in 1-2 tbsp breadcrumbs if the mixture feels too wet. Shape into 6-8 cakes, put on a tray and chill in the fridge for 1 hr.
step 4
For the crumb, prepare a bowl of seasoned flour, a bowl of beaten egg and a bowl of breadcrumbs. Coat the fishcakes in the flour, then the egg, then breadcrumbs. Set aside. Can be frozen for up to one month. Defrost thoroughly before cooking.
step 5
Heat the 2 tbsp vegetable oil in a frying pan and fry the fishcakes (you may have to do it in batches) until golden brown, about 3-4 mins on each side. Serve with salad, tartare sauce and lemon wedges.
