Sweet potato and courgette fishcakes
These fishcakes make a delicious lunch or light dinner, but you could make mini versions for parties or to serve as a starter.
PER SERVING 370 cals, 20g fat, 2g sat fat, 46g carbs
MAKES 8 (serves 4) PREP 10 mins
COOK 20 mins
1 Cook the sweet potato and baking potatoes in a microwave, on high, for 10-15 mins, until soft.
2 Meanwhile, put the courgette in a sieve and press firmly to remove the excess moisture, then put in a bowl and mix with the fish, lime zest and juice, 50g breadcrumbs, eggs and chilli until combined.
3 Once cool enough to handle, peel the cooked potatoes and add the flesh to the fish mixture. Season and mix well to mash up the potato.
4 Put the remaining 50g breadcrumbs on a plate. Divide the fishcake mix into 8 equal portions, squeeze into a ball in your hands then coat in the crumbs. Flatten to make 7-8cm patties.
5 Heat the oil in a large non-stick frying pan and cook the fishcakes, in batches, for 2 mins each side or until golden brown, adding more oil as needed. Serve with a squeeze of lime, plus broccoli and spicy mayo, if you like.
COOK'S TIP Add a breadcrumb to the oil as it heats - when it's hot enough for frying, the breadcrumb will sizzle.
Aubergine and lentil Parmigiana
An Italian one-pot dinner that can be made ahead and frozen to cut down cooking time.
PER SERVING 340 cals, 16g fat, 10g sat fat, 22g carbs
SERVES 4 READY IN 30 mins
Esta historia es de la edición May 23, 2023 de Woman's Weekly.
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Esta historia es de la edición May 23, 2023 de Woman's Weekly.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
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