Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Fishcakes with roasted tomatoes

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Fishcakes with roasted tomatoes

    • Total time: Ready in 25 minutes 25 minutes

    Serves: 2


    170g pack essential Waitrose 2 frozen cod and parsley fishcakes
    270g pack Waitrose cherry vine tomatoes
    Olive oil spray
    100g trimmed fine green beans
    450g pack Waitrose swede, carrot & potato mash, warmed, to serve
    1 tsp balsamic vinegar


    1. Place the fishcakes and tomatoes on a baking sheet, spritz with oil and cook at 220ºC, gas mark 7 for 25 minutes.

    2. Meanwhile, cook the beans in boiling water for 3 minutes until tender, then drain. Cook the mash according to pack instructions.

    3. Transfer the roasted cherry tomatoes onto plates and drizzle with the balsamic vinegar. Serve with the beans, mash and fishcakes.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars