Fish Cakes with Oven Sauté Potatoes and Broccoli

Preheat the oven to 200°C (180°C fan).

Boil the 400g potatoes until soft, then mash and set aside to cool slightly.

Place the fish on a baking tray, drizzle with a little oil and season. Bake for 12–15 minutes until cooked through and flaky.

Flake the cooked fish into the mashed potato. Add the spring onions, garlic granules, dried parsley, salt and pepper. Mix well.

Shape the mixture into 8 fish cakes. Dip each in the beaten egg, then coat in breadcrumbs. Place on a baking tray.

Toss the mini potatoes with 2 tbsp oil, salt and pepper. Spread on a separate baking tray.

Bake the fish cakes and mini potatoes for 25–30 minutes, turning halfway, until the fish cakes are golden and the potatoes are crispy.

Steam or boil the broccoli for 5–6 minutes. Serve with the fish cakes and sauté potatoes.