A recipe that originated in Italy but which is world renowned now for its great taste and high nutritional value is the fish cakes with piquant tomato sauce recipe. Everyone loves this dish, both the adults and the children, and it is great for reheating.

Many people would not like the sound of fish cakes but they are actually quite delicious, and even people who do not enjoy seafood are sure to love this dish. There are very few ingredients required and it takes less than a half hour to prepare the entire dish.

Ingredients (Serves 4)

• 450 g potatoes, diced
• 225 g haddock fillet
• 225 g trout fillet
• 1 bay leaf
• 425 ml fresh fish stock
• 2 tbsp low fat natural fromage frais
• 4 tbsp fresh snipped chives
• 75 g dry white breadcrumbs
• 1 tbsp sunflower oil
• salt and pepper
• freshly snipped chives, to garnish
• lemon wedges and salad leaves, to serve

Piquant Tomato Sauce

• 200 ml passata (sieved tomatoes)
• 4 tbsp dry white wine
• 4 tbsp low fat natural yogurt
• chilli powder

1. Place the potatoes in a pan and cover with water. Bring to the boil and cook for 10 minutes until tender. Drain and mash.
2. Place the fish in a pan with the bay leaf and stock. Bring to the boil and simmer for 7 to 8 minutes. Remove the fish and flake the flesh away from the skin.
3. Mix the fish with the potato, fromage frais, chives and seasoning. Cool, then cover and chill for 1 hour.
4. Sprinkle the breadcrumbs on to a plate. Divide the fish mixture into 8 and form each portion into a patty, about 7.5 cm in diameter. Press each fish cake into the breadcrumbs.
5. Brush a frying pan with oil and fry the fish cakes for 6 minutes. Turn the fish cakes over and cook for a further 5 to 6 minutes until golden. Drain on kitchen paper and keep warm.
6. To make the sauce, heat the passata and wine. Season, remove from the heat and stir in the yogurt. Return to the heat, sprinkle with chilli powder and serve with the fish cakes.

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