Fishcakes, chips and peas

Name: Fishcakes, chips and peas
Prep time: 2 min
Cook time: 25 min
Total time: 27 min
Yield: 4 servings
Ingredients: 8 Fish cakes; 800 g Oven chips; 300 g Frozen peas; 10 g Butter; 60 g Ketchup; 1 Lemons, cut into wedges

Shop-bought fishcakes baked until crisp, oven chips and peas. Friday-ish, any day of the week.

Ingredients

8 Fish cakes
800 g Oven chips
300 g Frozen peas
10 g Butter
60 g Ketchup
1 Lemons, cut into wedges

Method

Heat the oven to 220°C (200°C fan). Spread the chips on a tray and bake for 25 minutes, turning halfway.
Put the fishcakes on a separate tray and bake for the time on the pack, usually about 20 minutes, turning once, until golden and piping hot.
Cook the peas in boiling water for 3 minutes, drain and toss with the butter.
Two fishcakes each, with chips, peas, a lemon wedge and ketchup on the table.