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    Fishcakes on a Bed of Lentils

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    Fishcakes on a Bed of Lentils

    Lentils make an unusual accompaniment to ready-made fish cakes.

    • Christmas
    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4


    • 250g Waitrose Large Green Lentils
    • 300ml tub Joubère Fresh Chicken Stock
    • 1 large onion, sliced
    • 1 clove of garlic, crushed
    • 2 fresh bay leaves
    • 4 x 170g pack frozen Waitrose Salmon & Tarragon Fish Cakes
    • Salt
    • Freshly ground black pepper
    • Fresh flat leaf parsley, to garnish
    • 170g tub Waitrose Tzatziki and lemon wedges (optional), to serve


    1. Place the rinsed lentils, chicken stock, onion, garlic and bay leaves in a medium saucepan. Add 300ml cold water and bring to the boil. Reduce the heat and simmer for 15-20 minutes, or until the lentils are al dente. Drain, remove the bay leaves and season to taste. Keep warm.
    2. Meanwhile cook the fish cakes according to the instructions on the pack. Serve on a bed of lentils with tzatziki. Garnish with parsley. Add lemon wedges, if using.

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