1. Halve potatoes and place in a saucepan, cover with water. Bring to the boil and simmer for 10 minutes, or until tender. Drain and return to saucepan.

2. Dice cucumber and slice apple. Toss with baby beet & leaves in a serving bowl.
Zest lemon and reserve half. Combine other half of lemon zest with 1/3 cup mayonnaise, juice from 1/2 lemon, salt and pepper to taste.

3. Roughly chop fish fillets and blend in a food processor until semi-smooth with 1 tbsp olive oil. Slice 1 spring onion and add to fish mixture along with reserved lemon zest. Season with salt and pepper. Form 8 fish cakes (see notes).

4. Heat a large frypan with 1 tbsp oil over medium heat. Add fish cakes and cook for 3-4 minutes on each side, or until cooked through. Drain on paper towel.

5. Finely chop parsley (2 tbsp) and slice remaining spring onions. Add to potatoes and toss along with 1 tbsp olive oil, salt and pepper to taste.

6. Serve fish cakes with herby potatoes, salad and lemon aioli. Cut remaining lemon into wedges and serve on the side.

Notes:
If short on time, cook fish fillets whole instead.

We used a rough 1/4 cup measurement to make the fish cakes.

No Fish option - replacement is chicken mince
.
Form chicken patties adding lemon zest and spring onion according to the recipe.

baby potatoes 800g
lebanese cucumber 1
red apple 1
baby beet & leaves 1 bag (180g)
lemon 1
white fish fillets 2 packets
spring onions 1/4 bunch
parsley 1/3 bunch

From your pantry:
olive oil + oil (for cooking), salt, pepper, mayonnaise