Ready-made mash makes homemade, midweek fishcakes a doddle. Add a colourful, crunchy salad and you’ll have a new family favourite on the table in no time.
of your reference intake. Typical energy values per 100g: 402kj/96kcal
Cook: 20 Mins (hands on) + 10-13 Mins (hands off)
Serves: 4
Ingredients
240g Asda 2 Delicate Basa Fillets
400g Asda Savoury & smooth Cheesy Mash
150g Asda Frozen for Freshness Garden peas
40g Cook by Asda Panko Breadcrumbs
2 tbsp olive oil
For the Salad:
1 Asda Crisp & Crunchy Little Gem Lettuce
½ x 300g Asda Crunchy & Juicy Cherry Tomatoes, halved
½ cucumber, quartered lengthwise and sliced
198g Asda Sweetcorn in water, drained
Method
Boil a quarter-filled kettle and heat the oven to 220C/200C fan/gas 7. Tip the frozen peas into a medium sized mixing bowl, pour over the boiling water and leave for 5 minutes to defrost.
Put the two basa fillets on a microwaveable plate. Cover with film and pierce 2-3 times, then cook for 3-5 minutes on High until both are cooked so that the fish gently flakes.
Put the mash into a large mixing bowl and give it a good mix with a wooden spoon to soften. Drain the peas (and fish if necessary), and tip in, then flake in the fish in large chunks. Mix together well – the fish will break into smaller pieces as it combines with the mash. Season to your liking, then roughly smooth the mash in the bowl and score into 8 portions.
Tip the breadcrumbs onto a plate. Roll a portion of fishcake mixture into a rough ball, then lightly squash into the crumbs with the palm of your hand, flip and repeat so that both sides are covered and you now have a patty shape. Repeat to make 8 fishcakes in total, pressing any stray breadcrumbs over the sides.
Sit the fishcakes on a flat baking tray and drizzle over the oil. Turn cakes a few times to coat in the oil, then bake for 15 minutes until crisp and piping hot.
While the fishcakes cook, make the salad. Separate the lettuce leaves and arrange over a plate or platter. Scatter over the tomatoes, cucumber and sweetcorn.
Flip the hot fishcakes upside down onto plates to serve, the undersides are even crunchier (see tip), adding a dollop of your favourite sauce alongside if you like, plus the salad.
Joe’s Tip: BOTTOMS UP! Baking fishcakes means no fiddly frying in batches and more walk-away time for the cook, but can mean compromising on colour. By flipping the fishcakes to serve you get to see their lovely golden’ bottoms’, exposing the crunchiest bits!
