These low-calorie fishcakes with an easy-to-make sauce, taste great and only need 11 minutes worth of cooking time
Ingredients
- 250g (8oz) cod or haddock, skinned and cut into chunks
- 1 level tbsp cornflour
- 2tbsp semi-skimmed milk
- Freshly grated nutmeg
- Grated zest of ½ lemon
- A few sprigs of fresh dill
- Spray olive oil
- For the sauce:
- 100ml (3½fl oz) semi-skimmed milk
- 1½ level tsp cornflour
- ½ tsp olive oil spread
- 60g (2oz) cooked, peeled prawns
- A little lemon juice
- Salt and freshly ground black pepper
- A few sprigs of fresh dill
- To serve:
- 6 baby new potatoes,
- 6 asparagus spears, and
- 6 Tenderstem Broccoli heads
- Lemon wedges, optional
Method
To make the fishcakes: Put the fish in a bowl with the cornflour, milk, a generous amount of nutmeg, lemon zest and dill fronds, and use a stick blender, or strong fork, to turn the mixture into a ‘mush’.
Shape the mixture into 4 patties.
Chill before cooking, if you have time.
Spray the fishcakes with a little oil and cook in a hot pan over a medium heat for a couple of min each side until just golden.
Then turn the heat down and cook for another 3-4 mins.
To make the sauce: Measure the milk in a large jug. Whisk in the cornflour, add the spread and microwave on Full power for 3 mins, whisking well a couple of times to make a smooth sauce. Stir in the prawns, a good squeeze of lemon juice, seasoning and some dill fronds.
Cook for another half-minute.
Spoon the sauce over the fishcakes.
Serve with potatoes and steamed green vegetables, and with lemon wedges, if you like.
