Fishcakes and Martian Burgers

These are both recipes that use storecupboard ingredients, take minutes to make and are nutritious and tasty for adults and children alike.  We often have the fishcakes for breakfast but they can be served at any meal, adjusting the quantities appropriately.  If I’m making mashed potato for another meal eg. with sausages or on Shepherd’s Pie, I often make a bit extra and pop it in the fridge ready to make these Fishcakes or Martian burgers the next day.  I call them Martian Burgers, by the way, because they’re green and it’s  a sneaky method of making the youngest of  The Boys want to eat something with spinach in it.  Such is the perversity of children that, even though he likes spinach, he won’t eat it if he’s told what he’s eating.   These are fiendishly healthy (Omega 3, low fat protein etc) so you can enjoy them with a sense of smug self righteousness, whilst still acquiring a full tum.

Serve them with salad, peas, green beans or any vegetables you like.  They can also be made in batches and frozen, but make sure you slip a little bit of greaseproof paper in between them to stop them sticking.

FISH CAKES

Utensils:

Frying pan
Mixing bowl
Fish slice or tongs

Ingredients:  Makes about 6 large fishcakes

3 large tblspn mashed potato
1 x tin tuna – drained
1 x tin mackerel – drained
1 egg
1 tblspn parsley (half if dried)
1/2 tsp paprika
Wholemeal flour for coating
1 tblspn oil and 2oz butter for frying

Method:

Put all the ingredients in a bowl and mash them up thoroughly with a fork.

Divide the mixture into 6 and shape into cakes

Coat in the wholemeal flour

Heat the butter and oil in a frying pan until hot but not going brown.

Place the fishcakes into the frying pan and cooking, turning occasionally until golden brown.

MARTIAN BURGERS

Utensils – as above

Ingredients:

3 large tblspn mashed potato
1 small tin sweetcorn
1 egg
3 tblspn spinach – defrosted and as much water squeezed out as possible
3 oz (75g) cheese – grated
1 tblspn parsley (half if dried)
Wholemeal flour for coating
1 tblspn oil and 2oz butter for frying

Method – as above