Makes 6 mini fishcakes
Organic Carrot, Parsnip and Swede Peasy Pods
prepared as per instructions
100g leftover mashed potatoes
or sweet potatoes
1 tin mackerel
(or other cooked fish)
Mash the fish into the potato and stir in the puree. Shape into 6 mini fishcakes.
Place on a greased square of foil on a baking tray and cook under a medium grill for 10-15mins, turning halfway through until golden.
“So easy to make and went down really well”