You will need
- Large saucepan (25cm)
- Y-shaped peeler
- Chopping board
- Large mixing bowl
- Tin opener
- Measuring spoons
- Potato masher
- Large plate
- 2 medium mixing bowls
- Balloon whisk
- Large baking tray
- Oven gloves
- Fish slice
- Small bowl
- Serving plates
- Remove the peas and spinach from the freezer and leave to defrost. Meanwhile…
- Preheat the oven to 190ºC/375ºF/gas 5.
- Half-fill a large saucepan with cold water and add a tiny pinch of salt.
- Place on a high heat and bring to the boil. Meanwhile…
- Use a Y-shaped peeler to peel the potatoes, then chop into 1cm chunks on a chopping board.
- Once the water is boiling, carefully add the potatoes, bring back to the boil, then turn the heat down to medium and simmer gently for around 10 minutes, or until cooked through.
- Once cooked, drain the potatoes in a colander over the sink, then leave them to cool completely. Meanwhile…
- Trim and finely slice the spring onions and add them to a large bowl.
- Place the defrosted spinach in a sieve over the sink, then squeeze out any excess water with the back of a spoon. Roughly chop it and add to the bowl along with the peas.
- Drain the salmon in a sieve over the sink.
- Add the salmon to the bowl, using a fork to flake it into small chunks.
- Finely grate the lemon using a microplane, then add it to the bowl.
- Pick and finely chop the parsley leaves, discarding the stalks.
- Add the leaves to the bowl and crack in 1 egg.
- Add the flour, then mix well.
- Once cool, tip the potatoes back into the pan and use a potato masher to mash them really well.
- Add the mash to the bowl and mix together until really well combined.
- Sprinkle a little flour over a clean work surface and onto a large plate.
- Divide the mixture into 12 and use your hands to pat and shape each ball into a fishcake, roughly 2cm thick. Place them onto the floured plate, dusting your hands and the top of each fishcake lightly with flour as you go.
- Crack the remaining 2 eggs into a bowl and beat with a whisk.
- In another bowl, add the breadcrumbs, 1 tablespoon of olive oil and a tiny pinch of salt and pepper.
- Using your fingertips, mix it all together, then tip it onto a clean tray.
- One by one, dip the fishcakes into the egg mixture, shake off the excess, then turn them over in the breadcrumbs. Place each fishcake onto a large baking tray as you go, making sure they’re not touching one another.
- Drizzle over 1 tablespoon of olive oil.
- Using oven gloves, carefully place the tray into the hot oven for 15 minutes.
- Carefully remove the tray from the oven and use a fish slice to turn the fishcakes over. Return to the oven for a further 10 minutes, or until piping hot and golden. Meanwhile…
- Cut the lemon in half.
- Add a squeeze of lemon juice to a small bowl, using your fingers to catch the pips.
- Add the yoghurt and mix well, then season to taste with salt, pepper and lemon juice.
- Serve the hot crispy fishcakes with the yoghurt dip, lemon wedges and a fresh, green salad.
|Sat fat (g)||2.5|
Jamie’s top tip
“If you’re in a hurry, defrost the peas and spinach by placing them in a colander in the sink and carefully pouring boiling water on top.”
All of Jamie’s Food Revolution Day recipes have been written with nutrition in mind. While some recipes are more indulgent and should only be eaten occasionally as part of a balanced diet, the majority are kept in check for calories, saturated fat and salt, to help you prepare quick, nutritious meals with fresh ingredients.