This meal is made from all tinned ingredients as they are much cheaper and can be stored for ages until needed. I used Sardines in tomato sauce as this is the cheapest way to buy fish, but if you want to spend a little more tinned tuna or salmon would work well.
Leftover Pasta for lunch is always lovely, and eaten hot or cold it’s delicious, sometimes even better than the night before. So far so good, I’m just hoping the bread lasts out the week.
Toast and Jam
Fish Cakes with Mini Roasties and Mint Peas
Fish Cakes with Mini Chips and Mint Peas
Ingredients for the fish cakes
1/3 of tin of sardine, wipe the tomato sauce off
1 crust of the loaf grated for fresh bread crumbs
1/2 tin of potatoes mashed
Salt and Pepper
Squeeze of lemon juice
Glug of cooking oil
Ingredients for the mini Roasties
1/2 tin of potatoes
1 tablespoon of cooking oil
Ingredients for the minted peas
1/2 tin of peas
Handful of mint
Salt and pepper to season
Firstly preheat your oven to 180°C.
Then drain and mash half the potatoes and mix them with the 1/3 of tin of fish, lemon juice and seasoning.
Next add the bread crumbs and mix again then divide into 3 or 4 and roll into balls, squeeze them into patties and place on a plate in the fridge while you get on with the rest of the meal.
Mix the other half of the potatoes in a little oil and cook in the oven as mini roast potatoes. It’ll probably take 20-35 minutes.
While the potatoes are cooking heat up the peas in a saucepan with some finely chopped mint and salt and pepper. Squash them slightly and mix with a fork.
When your potatoes are halfway ready, put some oil in a shallow frying pan and careful heat up.
Cook the fish cake in the pan for a few minutes on either side until golden then carefully place them next to the roasting potatoes to finish cooking.
When everything is cooked, serve up with a wedge of lemon if you have it or the lemon juice if you don’t.