Ingredients
For the fishcakes:
225g (8oz) mixed frozen vegetables (such as sweetcorn and peas)
400g (14oz) firm white fish fillets (such as hake, haddock, sustainable cod, whiting or coley)
300ml (½ pint) low fat milk
450g (1lb) leftover mashed potatoes
1 bunch of spring onions, trimmed and thinly sliced
4 tablespoons plain flour
2 eggs, beaten
225g (8oz) breadcrumbs (ideally brown)
2 tablespoons sunflower oil
Handful of spinach leaves, to serve
For the minty yoghurt dip:
150g (5oz) natural yoghurt
1 tablespoon fresh mint, finely chopped
freshly ground black pepper
Method
Cook the frozen vegetables in a pan of water for 2 – 3 minutes over a medium heat (or according to the packet instructions). Drain well.
Place the fish in a large pan with the milk, cover and bring to the boil. Remove from the heat and leave the fish for 3 – 4 minutes to finish cooking, then transfer to a plate and break it up, discarding any skin and bones.
Mix the mashed potatoes in a bowl with the vegetables and spring onions, then gently fold in the fish and season with pepper. Using a tablespoon or a small ice-cream scoop, if you have one, shape the fishcake mixture into 18 even-sized balls, then shape into patties. Dust the in the flour, then dip them in the beaten egg and coat in the breadcrumbs.
Heat the oil in a large heavy-based frying pan and cook the fish cakes in batches for about 4 – 5 minutes on each side, until crisp and golden. Drain on kitchen paper and keep warm while you cook the remainder.
To make the minty yoghurt dip, just mix the yoghurt in a bowl with the mint. Season to taste with pepper.
To serve, scatter some spinach leaves on a platter and place the fish cakes on top, with a small bowl of the minty yogurt dip on the side.
