Every few months my freezers (yes I have 2) get to a point where they are bursting at the seems, yet I have no idea what is in them.
You see, every time I’m in a supermarket and I see cheap meat or fish I grab it with absolutely no intention of what I’m going to do with it. I just get it because it’s cheap. Anyone who follows a high protein target knows protein isn’t cheap! And especially in this case, fish.
I manages to bag a couple of fish pie mixes for a couple of quid. Only problem is, it’s summer, it’s warm (most of the time) and the last thing I want is a hearty fish pie when it’s 25 degrees outside.
I want something light and fluffy. Something that isn’t going to make me want to fall asleep and preferably something I can have with a side salad. So I made these “Fish Pie” fish cakes.
So the original recipe of these called for white fish (boring) and potatoes. Whilst I imagine it tastes very good, why not make it more interesting and include a bit more variety and nutrition by having several fish?
I’m a big fan of “mixes”, whether that be vegetable mixes, bean mixes, fruit mixes and now fish mixes. It’s an easy way of getting variety and saves you wasting food and having to buy everything separately. I may just be justifying my laziness here but I still thing it’s a good idea for most people.
I also swapped out the potatoes for butternut squash. I always avoided butternut squash as it’s a complete pain in the a**e to prepare but I now just buy it already prepared. Is it more expensive? Sure, but it does save me about 30 minutes to cut the damn thing so how much is that worth to you?
Buying it already prepared makes my life so much easier and saves a lot of time which is worth more than money to me so I’d definitely recommend it!
Anyhow, these turned out great and with the substitutions you get more variety, more nutrition and less calories. That’s a win/win/win in my books.
“Fish Pie” Fish Cakes
- 600 g fish pie mix
- 300 ml unsweetened almond milk
- 1 egg
- 60 g breadcrumbs (I used panko but any would work)
- 1/2 tsp lemon zest
- 1 Tbsp fresh parsley, chopped
- 1 Tbsp chives, chopped
- 2 bay leaves
Put the fish and bay leaves into a non stick pan and pour over the milk.
Cover, bring to a boil, then lower the heat and simmer for 4 mins.
Take off the heat and let stand, covered, for 10 mins to gently finish cooking the fish.
Put the squash in a saucepan and just cover with boiling water. Add a pinch of salt, bring back to the boil and simmer for 5-7 mins or until tender, but not broken up.
Lift the fish out of the milk with a slotted spoon and put on a plate to cool.
Drain the squash in a colander and leave for a min or two. Tip them back into the hot pan on the lowest heat you can and let them dry out for 1 min, mashing them with a fork and stirring so they don't stick. You should have a light, dry fluffy mash.
Take off the heat and beat in the lemon zest, parsley and chives. Season well with salt and pepper.
Drain off liquid from the fish, grind some pepper over it, then flake it into big chunks into the pan of squash.
Using your hands, gently mix the fish and squash together.
Beat the egg in a shallow bowl.
Spread the breadcrumbs on a baking sheet or chopping board.
Divide the fish cake mixture into 8 and carefully shape.
One by one, sit each cake in the egg, and brush over the top and sides so it is completely coated.
Sit the cakes on the crumbs, patting the crumbs on the sides and tops so they are lightly covered.
Transfer to a plate, cover and chill for 30 mins (or up to a day ahead).
Fry the fish cakes over a medium heat for about 5 mins on each side or until crisp and golden.
If you wanted this to be super low carb and high protein then you could try using "Hi-Lo" bread for the breadcrumbs!
Nutritional Information per serving:
Calories: 158 / Protein: 18g / Carbohydrates: 9g / Fat: 6g / Fibre: 1g
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