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!!