Tesco Food Officialのインスタグラム(tescofood) - 3月13日 22時03分

Time for the latest from us and @ジェイミー・オリヴァー! You’re going to love these delicious, melting-middle fishcakes - gold medallions of crispy, potatoey goodness with molten cheese centres. Go on, give fish & chips the night off!
#TescoAndJamie
Ingredients

700g Maris Piper potatoes
250g frozen peas
280g cod or other sustainable white fish, skin off, pin-boned
1 lemon
1 tbsp English mustard, plus a dollop (optional)
75g vintage Cheddar
2 slices wholemeal bread, whizzed into breadcrumbs
olive oil
4 tbsp natural yogurt
extra virgin olive oil
85g watercress
1. Preheat the oven to gas 6, 200°C, fan 180°C. Scrub potatoes, cut into quarters and cook in a large pan of boiling salted water for 15 mins, adding the peas and fish for the last 4 mins.

2. Remove the fish. Drain the potatoes and peas, steam-dry, then return to the pan. Finely grate over half the lemon zest, add 1 tbsp mustard, then give it a good mash. Taste and season with sea salt and black pepper.
Flake the fish and fold into the mixture. Cut the cheese into 8 cubes.

3. Divide the mash mixture into 8, roll each into a ball and push a cube of cheese into the middle. Shape and squash into 4cm-thick patties.

4. Dip each fishcake into sprinkled breadcrumbs.

5. Place a large non-stick pan on a medium heat with 1 tbsp olive oil, add the fishcakes and fry for 3 mins each side.
6. Transfer to a large baking sheet and pop in the oven for 10 mins, until the cheese has melted.

7.  Grate the lemon zest and mix with yogurt, adding a good squeeze of juice. Drizzle with 1 tbsp extra virgin olive oil and season to taste.

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