Jane Ashley persuaded her family to eat on a strict weekly budget, then turned her recipes into the popular Eat Not Spend blog.She now has a book out calledHome Economic - how to eat like a king on a budget.
See more of Jane Ashley’s recipes
Jane Ashley
Jane Ashley persuaded her family to eat on a strict weekly budget, then turned her recipes into the popular Eat Not Spend blog.She now has a book out calledHome Economic - how to eat like a king on a budget.
See more of Jane Ashley’s recipes
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Ingredients
300g frozen peas
For the loaded skins
6-8 potatoes, 75g-100g each pricked all over with a fork
1 medium red onion, finely sliced
1 tsp olive oil
150g Basics mature cheddar cheese, grated
For the fish cakes
about 600g potatoes, peeled and cut into 2cm dice
3 frozen salmon fillets, defrosted
zest of 1 lime
1cm ginger, grated
1-2 tbsp chopped coriander
1 tbsp plain flour
3 tbsp vegetable oil
1 lime, cut into wedges or slices, to serve
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Preheat the oven to 200°C, fan 180°C, gas 6. Cook the potatoes for the loaded skins in the oven for about 50 minutes until soft when you squeeze them. You can start them off in a microwave to save time. Take them out, carefully slice each one in half, then let them cool a little.
Meanwhile, add the diced potatoes for the fishcakes to a pan of boiling water. Put the defrosted salmon in a steamer basket, or metal colander, and sit it directly over the pan to steam above the potatoes; put the pan lid on top of the fish. The fish will take about 10 minutes to cook, the potatoes about 15 minutes.
Remove the fish to a plate when it’s ready, and leave to cool. Drain the potatoes and mash them together with the lime zest, ginger, coriander and some seasoning. Peel the skin from the fish and break the salmon into chunky flakes, then mix gently into the mashed potato. Leave to cool a little.
For the loaded skins, soften the onion in the oil for 3-4 minutes in a pan. Carefully scoop most of the flesh out of the halved potatoes into a bowl, leaving a potato shell inside the skins. Mash the potato and stir in the onions, 100g cheese and some seasoning.
Put the potato skins on a baking tray, cut-side up, and bake for 5 minutes to dry out slightly. Remove from the oven and turn on the grill. Pile the filling into the potatoes and top with the remaining cheese.
Divide the fishcake mixture into 4, roll into balls, then flatten slightly. Dust them with flour then carefully shallow fry in the oil for 3-4 minutes each side. Don’t move them about too much or they will break up.
Grill the loaded skins for a few minutes until the cheese is melted and golden, and cook the peas. Serve the loaded skins and fishcakes with the peas and lime wedges or slices.
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Most version include egg which is used as a binder. In this recipe, you have that option but personally I prefer the texture without the egg. Adding egg gives the Thai fish cakes a rubbery texture which some people like.
Pre-heat your oven to 200°C/400°F/Gas Mark 6.Remove all packaging.Place on a baking tray in the centre of the oven and cook for 18-19 minutes. Serve and enjoy.
Fishcakes as defined in the Oxford Dictionary of Food and Nutrition are chopped or minced fish mixed with potato, egg and flour with seasonings of onions, peppers and sometimes herbs. The fishcake has been seen as a way of using up leftovers that might otherwise be thrown away.
Cooking from frozen: Brush liberally with cooking oil and place on an oven proof tray, put into an oven preheated 200°C / 180°C Fan / Gas Mark 6 and cook for approx 35-40 mins.
Panko breadcrumbs: This ingredient acts as a filler that absorbs the juices that release during the cooking process, trapping them inside and keeping the fish cakes from getting dry. Regular panko or whole wheat panko will work here.
You should be able to pick this mixture up in your hand and form it into cakes. If you find it too wet, add more breadcrumbs and pulse again until you get a good consistency. (Much of this will depend on the fish you're using and how much moisture it contains).
If you add too much egg, for instance, or the canned fish isn't properly drained, the mixture will be too wet and the cakes will fall apart. Too many breadcrumbs, on the other hand, will make your cakes dry and crumbly.
Narutomaki is made from surimi (white fish paste) that's been molded into a log and steamed. The pink spiral comes from dying half of the surimi with red food coloring and then rolling it into a cylinder.
Fry, adjusting the heat as needed, until one side of the cakes is golden brown, about 4 minutes. Turn and brown the other side. Peek into one of the cakes to be sure it's cooked through and then keep the batch warm in the oven while you fry the rest.
Cook from frozen on a baking tray at 180ºC Fan/400°F/Gas Mark 6 for about 20 minutes turning once. Grill: Medium heat for 10-12 minutes on each side. Fry: In oil over a medium heat for 6-7 minutes on each side.
Rolled oats. Rolled oats are the perfect gluten-free binding ingredient, replacing breadcrumbs in meatballs or meatloaf and many more recipes when you need to bind meat and eggs. ...
Use a cooking thermometer to ensure the vegetable oil is around 375° F before adding the battered or breaded seafood. Never crowd the frying pan. Add just a few fish sticks, fish fillets, or pieces of shrimp to the pan. If the pan is too full, it will bring down the temperature of the oil.
Temperature is the key to making sure your frozen cod doesn't turn out rubbery or chewy. No matter how you cook it, be sure that your cod reaches an internal temperature of 145˚F as measured by a food thermometer. At this temperature, its flesh will be opaque white and flake easily when pressed with a fork.
Why does my cake have a gummy streak in the center? Developing too much of the flour's gluten can make the cake rise beautifully in the oven, but sink as soon as you pull it out. The sinking part is what makes the dense and gluey streaks. This can be result of over-creaming the eggs, butter and sugar.
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Prep time: 15 mins
