FISH PEA FRITTERS

PREP 20 MINS + 30 MINS CHILLING COOK 15 MINS SERVES 6

AS A LIGHT MEAL

1 tsp light margarine

400g boneless white fish fillets,

chopped

500g leftover mashed potato

140g frozen peas, defrosted

Handful mint leaves, finely chopped 1 Tbsp 97% fat-free mayonnaise or gluten-free mayonnaise or Greek natural yoghurt

3 Tbsp plain flour or gluten-free flour 3 Tbsp olive oil

125g cherry tomatoes, to serve

60g rocket leaves, to serve

1 Melt the margarine in a medium non-stick frying pan over medium heat. Add the fish and cook, turning occasionally, for 5 minutes or until it starts to flake. Transfer to a bowl and set aside for 5 minutes to cool slightly. Flake the flesh and season with freshly ground pepper.

2 If the potato is cold, mash it well before adding to the fish with the peas, mint and mayonnaise. Carefully mix everything together. Flour your hands, then shape the mixture into 12 small patties. Dust both sides in flour, then place on a large plate. Cover and put in the fridge for 30 minutes to chill.

3 Heat half the oil in a large non-stick frying pan over medium heat. Add half the fishcakes and cook for 3-4 minutes each side, turning carefully, or until golden and crisp. Transfer to a plate, cover loosely with foil and repeat with the remaining oil and fish cakes.

4 Cool and pack into a lunchbox. Serve with cherry tomatoes and rocket.

Nutrition info

PER SERVE 1090kJ, protein 18g, total fat 12g (sat. fat 2g), carbs 18g, fibre 4g, sodium 104mg • Carb exchanges 1 • GI estimate medium • Gluten-free option • Lower carb