No fryer no problem!

When you hear 'fishcake' you would normally link it to a deep fried mess or a frozen tasteless disk.

Well I changes all of that, keeping it clean and balanced and bursting with flavour.

Baked Fishcakes and Wedges

Ingredients: Serves 4

Cakes

2 salmon fillets (290 total weight)

190g King Prawns

5 medium potatoes

1/2 red onion

1/4 leek

3 cloves of Garlic

1 green chilli

2 table spoon of Chinese 5 spice

1 table spoon ground coriander

1 teaspoon soy suace

3 teaspoons of oil

500 cous cous

bread crumbs (if needed)

Salt to season

Wedges

3 baking potatoes

3 table spoons of extra virgin olive oil

1 teaspoon of black pepper

1 teaspoon of mixed herbs

1 teaspoon of sea salt

Method:

- Preheat your oven to 180 degrees C.

- Peel and quarter the 5 medium potatoes, place in a pan of cold water, with a pinch of salt and boil. This could take around 20 minutes to half an hour.

- Grease a baking tray with oil and lay your salmon fillets skin side down. pop in the oven for 10 to 12 minutes so the fish falls apart when touched.

- In a frying pan heat 1 teaspoon of oil add the prawns and a pinch of salt. Cook until pink and sit to one side.

- Next dice up the garlic, onion, ginger, leek and chilli very finely. Add this mix to a heated oiled pan and allow to sweat for 5 or 6 minutes.

- While waiting for the potatoes to boil, cut the baking potatoes for your wedges. Cut them in half length ways, then lie flat side down and make two cuts on each side. Angle the cuts so the all hit the center of the flat side, this will give you 5 large wedges per half potato.

- When the baking potatoes are all cut, place on a large baking tray. Pour over the 3 table spoons of extra virgin olive oil, add 1 teaspoon of black pepper, salt and mixed herb. Mix with your hands, coating the wedges.

- By now your potatoes should have boiled. Strain all water from them and mash them up, adding a teaspoon of olive oil. Sit this to one side and chop up your prawns and salmon. Add the prawns, salmon and veg mix to the mashed potato, also adding 1 table spoon of ground coriander, 2 table spoons of Chinese 5 spice, 1 teaspoon of soy sauce and mix together well.

- Grease a baking tray and make small patties out of your mix. if the are not holding together very well, add breadcrumbs, (I didn't use any as I was aiming for a soft and light cake).

- Pour some of the cous cous in a bowl and put your patties in, coating them before placing on your baking tray and drizzling a little olive oil over them.

- Now place both the fishcakes and wedges in your preheated oven and allow to cook for 30 minutes, giving the wedges a shake half way.

#Fish #Seafood #Salmon #Prawn #Potato #Fishcake #Bake #Protein #Carbs