Lemon fish cakes with artichoke salad
Fish
30 Min
pretty easy
4 People
Rating starstarstarstarstar
Golden fish cakes with lemon and zucchini, thyme roast potatoes with a tomato and artichoke salad.

No Fish option - replacement is chicken mince.
1. Set oven to 220ÂșC. Cube potatoes and toss on a lined oven tray with 1 tbsp oil, 1/4 packet thyme leaves, and salt. Roast for 25 minutes, or until golden and cooked through.

2. Halve tomatoes, drain and chop artichokes. Shred lettuce. Toss all together with sprouts, 1 tbsp red wine vinegar and 2 tbsp olive oil. Set aside.

3. Roughly chop fish fillets. Blend in a food processor or using a stick mixer, until smooth.

4. Grate zucchini and slice spring onions. Stir through fish mixture along with 1/4 packet thyme leaves, lemon juice, salt and pepper.

5. Heat a frypan over medium heat with 1 tbsp oil. Roll and flatten fish mixture into eight patties. Cook for 3-4 minutes on each side, or until golden.

6. Serve fish cakes with potatoes, salad and mayonnaise (optional) for dipping.

Notes:
Test a small amount of mixture first before adjusting seasoning.

No Fish option - replacement is chicken mince.
potatoes 800g
thyme 1/2 packet

cherry tomatoes 1 punnet
artichokes 400g
baby cos lettuce 1
alfafa sprouts 1/2 punnet

white fish fillets 2 packets
zucchini 1
spring onions 1/4 bunch
lemon 1/2

From your pantry:
oil (for cooking + olive), salt, pepper, mayonnaise (optional), red wine vinegar