Bit of an effort, but well worth it. And they will keep well for you to use throughout the week.
Make sure you add a sprinkle of salt to the cakes before they go in the oven so the breadcrumbs get nice and crunchy
Cooking Time (includes preparation time): 2 Hours
- 1 Lime - £0.30
- 1 Lemon - £0.30
- Plain Flour - £0.45
- 900g Peas - £0.80
- Bunch of Spring Onions - £0.50
- Breadcrumbs - £0.65
- Eggs - £0.89
- Bunch of Mint - £0.70
- Bunch of Coriander - £0.70
- Red Chillies - £0.50
- Lemongrass - £0.60
- Ginger - £0.18
- Soy Sauce - £1.00
- 520g White Fish Fillets - £1.70
- 3 Sweet Potatoes - £0.63
- Total Cost - £9.90 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
- Preheat oven to 180°C/356°F
- Place sweet potatoes in tray. Drizzle over olive oil, and season with salt. Place in oven for 1 hour until soft.
- Remove potatoes. Halve them, and scoop out flesh. Add the flesh to a bowl, with 2 heaped teaspoons of ginger, 2 teaspoons of crushed lemongrass, a grated red chilli, a handful of chopped coriander, two tablespoons of soy sauce, 3 chopped spring onions and the juice of a lime. Finely chop your fish fillets into little bits and add these to the mix. Smoosh everything together, and then mould it into a big lump. Cover with tin foil, and place in fridge for 20 minutes or so to firm up.
- Once firm, mould the mixture into cakes. Dip the cakes in plain flour, then beaten egg, and then breadcrumbs. Arrange the cakes on a baking tray. Drizzle olive oil on top, and sprinkle on some salt. Place in the oven for 30-40 minutes until golden.
- Get on your crushed peas. Boil your peas, drain, and then add a handful of chopped mint, the juice of a lemon, olive oil, salt and pepper. Mush together.
- Serve the cakes on top of the crushed peas, sprinkle over some lemon juice and enjoy!!