Pantry Fishcakes with Celeriac Slaw

This nutritious dinner is just the ticket for eating well in the new year. Using mostly storecupboard ingredients, including tinned fish, it’s a great faff-free weeknight dinner when you’re short on time.

SERVES 2-3

For the fishcakes:

● 1 medium potato (skin on), cut into 2.5cm chunks

● 1 medium sweet potato (skin on), cut into 2.5cm chunks

● 2 x 100g cans of salmon or mackerel, drained

● 4 spring onions, sliced into rounds

● 2 handfuls fresh flat-leaf parsley, chopped

● 1 egg, beaten

● Zest and juice of ½ lemon

For the celeriac slaw:

● ½ celeriac, peeled

● 4 tbsp milk kefir yoghurt (homemade or shop-bought)

● Salt and pepper

1 Preheat the oven to 200°C, 180°C fan, gas mark 6 and line a baking tray with baking paper.

2 Bring a medium saucepan of salted water to the boil. Add both potatoes and cook for 20-25 minutes until tender. Remove from the heat, drain and steam-dry for 5 minutes. Roughly mash using a potato masher.

3 Transfer the mashed potato to a medium mixing bowl, add the salmon or mackerel, spring onions, half the parsley and the beaten egg. Mix to combine and season well before stirring in the lemon zest and a squeeze of juice. Using your hands, mould the mixture into 6 fishcakes and transfer to the lined baking tray. Bake for 30-35 minutes until golden, turning halfway through cooking.

4 While the fishcakes are in the oven, grate the celeriac and add to a bowl. Mix in the milk kefir yoghurt, remaining parsley and a squeeze of lemon juice. Season to taste.

5 Serve the fishcakes with the celeriac slaw. Leftover fishcakes and slaw can be stored in the fridge for up to 2 days.

Extract from ‘The Gut-loving Cookbook’ by Alana and Lisa Macfarlane of The Gut Stuff