Salmon and Pea Cakes

Serves 4

Ingredients:
1.2lb cooked potatoes, mashed until smooth
5 oz frozen peas, thawed
1 can salmon (or tuna if preferred), drained and flaked
1 tbsp tartar sauce
¼ cup fresh parsley, chopped
3 tbsp all-purpose flour
Olive oil or butter
Salt and Pepper

Instructions:
Place mashed potatoes, peas, salmon, tartar sauce and parsley into a bowl and mix well. Season with salt and pepper. Dust your hands with flour and shape the mixture into burger-size fish cakes.

Heat the butter or oil in a large non-stick frying pan and fry the fish cakes for about 4 minutes each side or until cooked through, hot and crisp on the outside.

Serve with homemade potato wedges and a tossed salad.

Quick Shrimp and Tomato Bake

Ingredients:
1 red onion, chopped
2 cloves garlic, crushed
2 14.5oz cans diced tomatoes
1 ¼ lb raw shrimp (medium sized), peeled and deveined
¾ cup feta cheese, crumbled
Olive oil
Salt and pepper
Handful of fresh cilantro, chopped

Instructions:
Preheat oven to 425°Fahrenheit.

Heat the olive oil in a large frying pan and cook the onion until softened. Then add the garlic and stir-fry for about a minute, before adding the diced tomatoes. Allow to simmer on reduced heat for about 10 minutes. Then stir in the shrimp, feta cheese and season well. Spoon the mixture into an oven-proof dish and bake in the oven for about 15 minutes or until the shrimp are cooked through.

Sprinkle with fresh cilantro and serve immediately with pasta.

Easy Turkey Chili

Serves 4

Ingredients:
1 onion, finely chopped
2 garlic cloves, finely minced
¾ lb ground turkey
2 carrots, sliced
1 stick celery, sliced
1 green bell pepper, de-seeded and chopped
1 15oz kidney beans, drained
1 14.5oz can diced tomatoes
1 8oz can tomato sauce
1/2 tsp oregano
2 tsp ground cumin
2 tbsp chili powder (or more depending on taste)
Handful of fresh cilantro, chopped
Sour cream
Olive oil

Instructions:
Heat a dash of olive oil in a large non-stick saucepan. Add the chopped onion, garlic, peppers, carrots and celery and, stirring, cook for about 5 minutes, until vegetables are beginning to soften. Then add the ground turkey and mix well, then cook until the meat is no longer pink. Stir in all the spices and season well with salt and pepper. Add the diced tomatoes and tomato sauce and gently simmer for about 15 minutes. Then stir in the kidney bins, mix well, and continue cooking for a further 10 minutes until the chili is piping hot.

Serve with cooked rice, sour cream and sprinkle with fresh cilantro.

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