These are a regular on the 5pm tea scene in our house… They need a good half an hour to make but will make 10-12 fish cakes (or fish finger cakes as my kids call them) and they freeze really well.
2 fillets of salmon or trout
4 medium potatoes
1 large egg
50grams mature cheddar cheese
splash of milk
teaspoon of mixed herbs
Juice of 1/2 lemon
sea-salt and cracked black pepper to taste
1. Place the fish in a baking tray and roast in the oven with the lemon juice, salt and pepper. It’ll take about 17minutes in a preheated fan oven.
2. Peel the potatoes and chop into small chunks. Place in a pan of water and boil while the fish is cooking…about 10 minutes should soften them nicely, but it depends how big the chunks are!
View original post 185 more words