Pea & mint fishcakes
Try these tasty pea and mint fishcakes for a family meal and they're sure to go down a treat with all ages. Serve with a green salad and tartare sauce
Sausage & sweet potato traybake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 6
Skip to ingredients
- 2 red onionspeeled and quartered
- 2 corn cobscut into 4-6 pieces
- 1 mangostoned and chopped
- 2 large sweet potatoescut into wedges
- 8-12 pork sausages
For the spiced sauce
- 2 tsp ground cumin
- 2 tsp paprika
- 2 tsp fennel seeds
- 2 tsp dried oregano
- 2 tbsp barbecue sauce
- 2 tbsp olive oil(or vegetable or rapeseed oil)
To serve (optional)
- corianderchopped
- chillieschopped
Nutrition: Per serving (6)
- kcal431
- fat23g
- saturates7g
- carbs36g
- sugars19g
- fibre8ghigh
- protein15g
- salt1.5g
Method
step 1
Heat the oven to 200C/180C fan/gas 6 or if using an air fryer heat to 200C. Mix together the ingredients for the spiced sauce in a bowl. Tip the onion quarters, corn, mango, sweet potatoes and sausages into a roasting tin, then pour over the sauce and stir to coat. Season.
step 2
Bake for 45-50 mins, giving it a toss halfway through, until the sausages are cooked through and the sweet potato is soft. If freezing, leave to cool completely first. Can be frozen for up to one month. Defrost thoroughly before reheating in the oven at 200C/180C fan/gas 6 for 35-40 mins. Serve sprinkled with the coriander and chilli, if you like.
