Swedish-Style Fishcakes, Roasted Baby Potatoes, Sprout Salad and Fresh Zingy Salsa – Jamie Oliver 30-minute Meal

This is a Jamie Oliver recipe which I have made low Fodmap. This was from his book, Jamie’s 30-Minute Meals, so I tried to make it in 30 minutes. I got out all the ingredients and equipment, put on the oven and then started timing the making, and still it took 50 minutes. I had no issues with the process and worked as quickly as possible but I simply couldn’t get it down to 30 minutes. I would love to hear from someone who has managed it.

Swedish-Style Fishcakes

 

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Author: Suzanne Perazzini

Ingredients

Potatoes

• 500g baby new potatoes
• ½ a lemon
• Mixed fresh herbs eg: thyme & rosemary

Fishcakes

• 2 slices stale gluten-free bread
• 2 x 150g salmon fillets – skinned and pin-boned
• 1 x 200g tuna steak
• 1 x 300g haddock fillet – skinned and pin-boned
• 1 lemon
• Parsley
• 1 tsp garlic-infused oil

Salsa

• 1 fresh red chilli
• 1 fresh green chilli
• 4 spring onions (green part only)
• 4 tomatoes
• Red wine vinegar
• ½ a cucumber
• 1 yellow pepper
• 1 red pepper
• 2 lemons
• Fresh basil

Salad

• 100g alfalfa sprouts
• Fresh mint
• 1 punnet water cress
• 1 lemon

Method

Potatoes

1. Microwave potatoes in a bowl with ½ a lemon.
2. Cover with cling film and cook 7-10 minutes until cooked through.
3. Chop up herbs and add to potatoes with salt, pepper and a splash of olive oil.
4. Mix. Tip into heatproof dish and place in top shelf of oven at 220°C/425°F for about 15-20 minutes.

Fishcakes

1. Whiz bread in food processor. Tip out onto a sheet of tin foil.
2. Add all the fish to the processor with the grated zest of 1 lemon, some parsley leaves, salt and pepper. Pulse a few times, but not too much.
3. Tip the mixture onto a platter, add a couple of tbsps of the breadcrumbs and form into 4 patties of even width.
4. Coat in the breadcrumbs.
5. Put on a frying pan with some olive oil and the garlic-infused oil. Add the fish cakes carefully.
6. Cook 7 minutes each side until golden.

Salsa

1. Wash the processor bowl.
2. De-seed the chillies, roughly chop the green part of the spring onions and add to the processor with the tomatoes, salt and pepper. Add a swig of red wine vinegar and pulse until chopped.
3. Pour onto a platter.
4. Halve the cucumber lengthwise and chop up.
5. Deseed and chop the peppers.
6. Mix with the salsa.
7. Add the juice of 2 lemons.
8. Chop the basil and add.

Salad

1. Place sprouts onto a platter .
2. Finely slice the mint leaves and scatter over.
3. Snip over the water cress.
4. Sprinkle with salt, pepper, olive oil and lemon juice.

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