One for all the family, especially the ‘little people’, packed full of goodness - Day 65 of 100 Food Stories.

Fish cakes, minted pea purée and sauté sweet potato - packed full of goodness!

​Tuna, Sweetcorn & Cheddar Fishcakes with minted pea purée & cumin scented sauté sweet potatoes. It is also g/f as I am using gluten-free porridge oats to coat the cakes, also providing extra fibre.

Tuna, Sweetcorn & Cheddar Fishcakes coated in gluten-free porridge oats.

Tuna, Sweetcorn & Cheddar Fishcakes
​Ingredients:
Serves 3. Gluten free.
450 grms of cooked , mashed potatoes.
2 chopped cleaned& chopped scallions.
102 gr tin of drained tuna.
150 grms of tinned sweetcorn, drained.
50 grms grated cheddar.
Salt & pepper.
Juice of half lemon.
2 tablespoons mayo.
3 tablespoons gluten free porridge oats.
1 tablespoon oil.


Minted peas.
Ingredients:
240 grms frozen peas.
A good knob of butter.
2 teaspoon mint jelly or sauce. 
Glug of cream.
Seasoning.


Sweet Potatoes.
Ingredients:
1 sweet potato, peeled & cut into dice
1 teaspoon cumin.
1 tablespoon oil for frying.

One for all the family - especially the little people.

​Method:

1. Place all the ingredients for the fish cakes,  except for the porridge oats into a bowl & mix well.
2. Place the porridge oats on some baking parchment. 
3. Shape the tuna mix into 6 cakes.
4. Dip each one in the oatmeal & cover well.
5. Place in the fridge for 30 minutes to firm up.
6. For the minted peas, put them in a bowl with butter & mint jelly or sauce, seasoning, cover with cling film & microwave for 4 minutes. Remove & remove cling, add cream & blitz. Set aside.
7. For the potatoes put in bowl with cumin. Cover with cling film & microwave for 5- 6 minutes.
8. To Serve- heat the oil in a pan. Place the fish cakes carefully in. Leave for 3-4 mins & then flip over. Turn the heat down & continues cooking for another few minutes until they are nice & crispy.
9. Heat oil in a pan & tip in sweet potatoes & season. Continue cooking for a few minutes until fully cooked.
10. Reheat the pea purée in the microwave.
11. To plate up, place pea purée on plate, pop on 2 fish cakes on each plate & divide the sweet potatoes between the 3 plates.