It’s summer and eating outside is very special for me. As well as the BBQ, I often make these ever-so-simple healthy oven-baked fish cakes. Serve with a watercress salad and a simple olive oil and lemon dressing, homemade saffron mayo (Hellmann’s is just as good) and a chunk of delicious bread. And if it’s warm outside… even better!


3 handfuls of your favourite herbs – I use basil, dill, fennel tops and parsley
Aprox 1kg potatoes Aprox 700g of your choice of fish – I use smoked haddock, a few prawns and salmon
½ lemon
1 tsp turmeric
Malden sea salt, black pepper


1. Chop your herbs.
2. Peel and boil potatoes, not too mushy though!
3. Chop your fish into small pieces and mix with the herbs and potatoes, add sea salt, black pepper and turmeric.
4. Squeeze half a lemon into the mix and roll into patties – a couple of inches wide and an inch deep.
5. Lay on greaseproof paper with a healthy oil spread over the paper. I use hemp oil, but any good oil will do. Spread a bit of oil on top too. Bake in the oven at 180ºC for 30 minutes or just check to see if the fish is cooked. Serve with salad and mayo. |