Cod and Saag Aloo Fish Cakes

You can swap the cod for another white fish; haddock would work well, too. Up the quantity of chilli if you like things a little spicier.

Hands-on time 30min, plus cooling and chilling. Cooking time about 35min. Makes 8

 500g floury potatoes, peeled and cut into 4cm chunks

 3tbsp vegetable oil

 2tsp coriander seeds, lightly crushed with a pestle and mortar

 1tsp black mustard seeds

 1 onion, roughly chopped

 1 red chilli, deseeded and finely chopped

 2 garlic cloves, crushed

 1tsp turmeric

 250g spinach

 500g skinless cod fillets, cut into 2cm chunks

 2tbsp mango chutney, we used Geeta’s, plus extra to serve, optional

1 Put the potatoes into a large pan, cover with cold water and bring to the boil. Reduce heat and simmer for 10-13min, until tender. Drain thoroughly and leave to steam dry for 5min.

2 Return potatoes to the pan and mash with plenty of seasoning, until smooth. Set aside to cool.

3 Meanwhile, heat 1tbsp oil in a separate pan over medium heat and fry the crushed coriander and mustard seeds for 2min, until fragrant. Add the onion and cook for 10min, stirring occasionally, until softened. Stir in the chilli, garlic and turmeric and cook for 1min.

4 Add spinach, stir to wilt then cook for 2min more, or until most of the moisture has evaporated. Set aside to cool.

5 In a large bowl, mix the mashed potatoes, cooled spinach mixture, cod, mango chutney and plenty of seasoning. Shape into 8 patties, arrange on a baking tray lined with baking parchment and chill for 10min.

6 Heat 1tbsp oil in a large, non-stick frying pan over medium-high heat. Fry 4 fishcakes for 3-4min per side, until piping hot and golden. Lift on to a baking tray lined with kitchen paper to drain briefly. Repeat frying and draining with remaining fishcakes, adding remaining 1tbsp oil to pan first. Serve with salad and extra mango chutney, if you like.

PER FISH CAKE 171cals,

14g protein, 5g fat (0g saturates), 16g carbs (4g total sugars), 3g fibre

FREEZE AHEAD Prepare to end of step 5. Stack patties into a freezer-safe container, separating each layer with baking parchment. Cover and freeze for up to 1 month. To serve, defrost in the fridge before completing recipe.