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Fishcakes with roasted tomatoes
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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.
Typical values per serving:
This recipe was first published in Wed Jan 30 11:57:00 GMT 2013.