Cheesy Fishcakes with Buttered Potatoes

Crispy breaded fishcakes with a melting cheese centre, served with buttery potatoes and a crisp salad.

SHOPPING LIST

• basa fillets400g
• potatoes800g
• cheddar80g
• breadcrumbs100g
• egg1
• plain flour50g
• butter40g
• salad leaves100g
• olive oil2 tbsp
• salt1 tsp

METHOD

1. 1Boil the potatoes in salted water until tender, then mash with the butter.
2. 2Flake the basa into chunks and mix with half the mashed potato and grated cheddar.
3. 3Shape into four cakes, coat in flour, beaten egg and breadcrumbs.
4. 4Fry the fishcakes in olive oil for 4 minutes each side until golden and cooked through.
5. 5Toss the salad leaves with a little olive oil and serve with the remaining buttered potatoes.

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