Ready for the freezer…

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.

Ingredients:

2 fillets of salmon or trout

4 medium potatoes

1 large egg

wholemeal breadcrumbs

50grams mature cheddar cheese

splash of milk

teaspoon of mixed herbs

Juice of 1/2 lemon

sea-salt and cracked black pepper to taste

Method:

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!

3. Whiz…