Pantry Fishcakes with Celeriac Slaw
Lauren on our team originally made this after a cupboard raid when it was snowing and she couldn’t get to the shops!
- 1 medium potato (skin on), cut into 2.5cm chunks
- 1 medium sweet potato (skin on), cut into 2.5cm
- 2 x 100g cans of salmon or mackerel, drained
- 4 spring onions, sliced into rounds
- 2 handfuls of fresh flat-leaf parsley, chopped
- 1 egg, beaten Zest and juice of 1⁄2 lemon
- For the Celeriac Slaw
- 1⁄2 celeriac, peeled
- 4 tbsp milk kefir yogurt (homemade, or shop-bought)
- Salt and pepper
1. Preheat the oven to 180°C fan/200°C/400°F/gas mark 6 and line a baking tray with baking paper.
2. Bring a medium saucepan of salted water to the boil. Add both potatoes and cook for 20–25 minutes until tender. Remove from the heat, drain and steam – dry for five minutes. Roughly mash using a potato masher.
3. Transfer the mashed potato to a medium mixing bowl, add the salmon or mackerel, spring onions, half the parsley and the beaten egg. Mix to combine
and season well before stirring in the lemon zest and a squeeze of juice. Using your hands, mould the mixture into six fishcakes and transfer to the lined baking tray. Bake for 30–35 minutes until golden, turning halfway through cooking.
4. While the fishcakes are in the oven, grate the celeriac and add to a bowl. Mix in the milk kefir yogurt, remaining parsley and a squeeze of lemon juice. Season to taste.
5. Serve the fishcakes alongside the celeriac slaw.
Any leftover fishcakes and slaw can be stored in the fridge for up to two days.
