Fishcakes with veggie chips

DESCRIPTION: By hiding some extra veggies in these fishcakes, you’ll up your kids’ vitamin intake and make the fish go a little further.

INGREDIENTS: 240g prepared green veg mix 250g peeled and chopped sweet potato 1 large Carisma potato; peeled and chopped Salt and pepper 400g hake fillets; skin removed and roughly chopped

60ml cake wheat flour 1 lemon 1 egg 250ml breadcrumbs 500g sweet potato or butternut chips

30ml olive oil 100ml plain yoghurt 60ml mayonnaise 45ml chopped Italian parsley METHOD: Preheat oven to 180°C. Simmer green vegetable mix in boiling water for five to eight minutes or until just cooked. Drain and set aside to cool.

Place sweet potato and Carisma potato in a roasting tin, season, and bake for 15-20 minutes, or until cooked through.

Remove from oven and increase temperature to 200°C.

Using a stick blender, blend the cooked green vegetable mix and potatoes together.

Add chopped hake fillets, flour and lemon zest and season. Mix well to combine. Shape mixture into eight small patties and set aside.

Dip in lightly beaten egg and coat with breadcrumbs.

Place on a tray lined with cling film and place in the fridge for five to 10 minutes.

Drizzle a little olive oil in a frying pan and heat to medium.

Fry fishcakes until golden and cooked through, about 12-15 minutes.

Toss the chips with olive oil, salt and pepper and roast for 20-30 minutes or until cooked through.

Mix lemon juice, yoghurt, mayonnaise and parsley together. Serve with fishcakes and sweet potato chips.

Serves: 6