Root veg fishcakes

These little babies are another simple, quick staple of ours and are perfect for getting the kids to help with. I always use fish that has been tinned with the bones as they are a great source of calcium.

(to make about 20 little cakes)

1kg of mixed roots – such as swede, sweet potato, and celeriac
Knob of butter (I use goats)
Freshly ground black pepper
Tin of sardines in spring water (drained)
Tin of salmon (drained)
2 Tbsp mayonnaise
Handful of frozen peas

– preheat the oven to 190 degrees and line a baking tray

– peel and dice the veg and boil until soft

– add the peas at this point and cook for another minute

– drain, then mash with the butter and pepper and set aside to cool

– drain the fish and mix well with the mayonnaise

– mix the fish and mash together and form into little patties

– place on the baking tray and cook for 5-10 mins on each side until golden brown

– serve with a big green salad


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