Recipes Archive

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JOYA® apple crinkle cake

50 minutes

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25 minutes

Super-simple seafood marinara

30 minutes

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Two-cheese polenta

20 minutes

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50 minutes

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Roasted butternut and beetroot tart

5 minutes

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15 minutes

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20 minutes

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20 minutes

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20 minutes

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20 minutes

Dinners under

Spring fish cakes

30 minutes

Spring fish cakes

Serves 6

Difficulty Easy

Prep Time 30 minutes

Cooking Time 30 minutes

Ingredients

2 potatoes, peeled
450 g frozen hake medallions, thawed
5 baby marrows, grated
2 rounds plain feta, crumbled
10 g fresh dill, finely chopped
2 spring onions, finely chopped
sea salt and freshly ground black pepper, to taste
1 free-range egg, beaten
oil, for frying

For coating:

2 free-range eggs
150 g flour

For the garlic mayo, mix:

1 cup tangy mayonnaise
2 cloves garlic, grated
1 lemon, zested and juiced

Method

1. Boil the potatoes in salted water until soft, then drain well and mash.

2. Pat the hake dry with kitchen paper, then flake using a fork. Mix all the ingredients and season well.

3. Shape into 12 patties, then dip into the egg and flour. Shallow fry in medium-hot oil for 4 minutes on each side, or until golden brown and cooked through.

4. Serve the fish cakes with a salad of iceberg lettuce, avocado, apple and cucumber and garlic mayo.

Find more great value recipes here.

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JOYA® apple crinkle cake

Carbonara risotto

Super-simple seafood marinara

Two-cheese polenta

Lamb caponata

Roasted butternut and beetroot tart

Lunchbox cottage pies

Parmesan-crusted chicken

Balsamic chicken livers

Sushi bake

Chicken, bacon, and spinach pasta

Spring fish cakes

Spring fish cakes

Ingredients

Method