fish cakes

I love fish cakes, but they are such a palava to make that I never do, but then I cannot eat them at restaurants as they contain breadcrumbs. So I came up with this roasted version in a muffin tray, with no breadcrumbs or egg wash and they are supereasy to make with no fuss at all, but still tasty!!

PREPARATION & COOKING TIME: 1 hour

INGREDIENTS for 9 fish cakes:

400gr fish pie mix packet

600gr potatoes, peeled and cut in uniform pieces

20gr horseradish sauce

1/2 bunch spring onions, chopped

1 tablespoon whole grain mustard

1 small onion, finely chopped

75ml white wine

1 tablespoon extra virgin olive oil

1 teaspoon salt

preheat the oven at 400F/225C
start steaming the potatoes, with some salt on top, cook them for 20 minutes, then remove from heat and mash in large bowl
while the potatoes are cooking, take a large frying pan, place the olive oil and sauce the onions, until they become transparent
add the fish pie mix and sauce for a few minutes, add the salt and the wine and reduce the volume by half
add the cooked fish to the mash potatoes, add the horseradish, mustard, spring onions and mix well. taste now to add salt or more mustard or horseradish if you wish
oil the muffin tray well with sunflower oil and then spoon the mixture in 9 cases, distributing the mixture evenly. the fish cake mix should reach the rim of the muffin cases