2 slices of crusty or slightly stale bread
2 salmon fillets approx 400 g in total, skinless and boned
1 haddock fillet approx 400 g, skinless and boned
1 clove of garlic
Handful of fresh parsley chopped
Green beans and sweetcorn
Using a food processor, whiz up the bread into breadcrumbs then spread out on a baking tray or large piece of foil and set aside. Add all the fish to the food processor, the zest of the lemon, the parsley and the garlic and then pulse until coarsely chopped, don’t over blitz it. Tip the fish mixture into a bowl and add 2 tablespoons of the breadcrumbs, then scrunch together with your hands and form into 4 round cakes. Then coat them in the remaining breadcrumbs, pushing the crumbs into each cake. Put a large frying pan on a medium heat and add a good couple of glugs of olive oil. Carefully put the fishcakes into the pan and cook for 6-7 minutes until they are golden brown then using a fish slice turn gently turn over and cook for another 6-7 minutes until the other side is lovely and golden brown too. Meanwhile steam or boil your green beans and sweetcorn as per the packet instructions. Then serve alongside your fishcakes.