Well we were in our house. Not sure why we had so many salmon fishcakes from Tesco, but whilst defrosting the freezer, I found a load and decided that would be next days dinner. Except, naughty it came to the afternoon and I decided I didn’t fancy salmon, spinach & lemon fishcakes at all. But being one that hates waste big time, I couldn’t spare the thought of throwing them out, instead I made this delicious dish instead and I’ll be quite honest, this is probably how I’m going to eat them in the future, tasting this damn good.
Tesco Finest do some yummy fishcakes, which is great if you’re not a fan of fish. The mix of ingredients help to ssh the hint of the fishy salmon or any fish for that matter.
- 4 Salmon, Spinach and Lemon fishcakes
- Salt & pepper
- 1 lemon
- 250g rice – I’m using Sainsbury’s Wholegrain rice & 5 grains)
- 50ml sweet chilli sauce
- 2 mushrooms, peeled and diced
- 1/2 red pepper, diced
- 1 /2 green pepper, diced
- 1/2 courgette, diced
- 3 spring onions, diced
Cook the fishcakes in the middle of a preheated oven at 220C / Fan 200C / Gas Mark 7 for 18-20 minutes.
Remove the fishcakes from the oven and set aside for 5 minutes.
Whilst your fish cakes are cooling, put your sachet of rice in the microwave and follow instructions.
In a wok, add a little oil, add pepper, mushrooms, courgette and spring onions and fry until soft and starting to brown a little. Add salt & pepper, some lemon juice before adding smashed fishcakes (I cut them up into cubes) and mix into the vegetables.
Add rice and sweet chilli sauce and stir for a few minutes. Season and remove from heat.
Serve with a wedge of lemon.