INGREDIENTS

• 350g potatoes
• 15g packet flat-leaf parsley
• 1 bunch spring onions
• 3 tablespoons low fat milk (1.5% fat)
• 50g green beans
• 200g boneless fish fillets (use white and or smoked fish or salmon)
• ½ lemon
• 1 egg
• 2 tablespoons plain flour
• 50g panko breadcrumbs
• 2 tablespoons rapeseed oil
• 2 carrots
• ¼ cucumber
• handful baby spinach leaves
• 1 teaspoon reduced sodium soy sauce
• 1 teaspoon apple cider vinegar

METHOD

1. Peel the potatoes and cut into chunks. Strip the parsley from the stalks and finely chop. Trim the scallions and finely chop. Cook the potatoes in boiling water with salt for 15-20 minutes. Drain and steam dry for a few minutes, then mash with a little of milk.
2. Trim the green beans and then steam for 3-4 minutes. Chop finely once cooled.
3. Place the fish in a frying pan and cover with cold water and squeeze in lemon juice. Add salt, bring to a gentle simmer, then poach for around 4-5 minutes until just cooked through. Lift on to a plate with a fish slice and flake into chunks, discarding the skin and any bones.
4. Mix the parsley and scallions in a large bowl with the potatoes, beans and fish. Season with salt and pepper. Divide into 6 and make into small patties.
5. Whisk an egg with the rest of the milk. Put the flour on to a plate and season with salt, pepper and the breadcrumbs on to another plate. Dip the fishcakes into the flour, then dip in the egg mixture and coat in the breadcrumbs.
6. Add the oil to a frying pan over a medium heat. Add the fish cakes and cook for 10-12 mins until golden brown, turning once.
7. Make the salad, peel the carrot and cucumber and pare into ribbons. Toss with the spinach leaves and dress with the soy sauce and vinegar. Arrange on plates and add the chunky fish cakes to serve.

Note: Calories listed are an estimate and may differ depending on brand. Always check the packaging for specific calorie count.

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