Fishcakes with prawn sauce recipe

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

1. 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'.
2. Shape the mixture into 4 patties.
3. Chill before cooking, if you have time.
4. 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.
5. Then turn the heat down and cook for another 3-4 mins.
6. 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.
7. Cook for another half-minute.
8. Spoon the sauce over the fishcakes.
9. Serve with potatoes and steamed green vegetables, and with lemon wedges, if you like.