Maryland-style fish cakes with corn

• Frozen white fish fillets520g
• Free range eggs (15 pack)1
• Mayonnaise30ml
• Wholegrain mustard10g
• Sliced wholemeal loaf1
• Spring onions (bunch)1
• Vegetable oilstore cupboard30ml
• Frozen sweetcorn300g
• Savoy / white cabbage¼

Plus salt and pepper. About £5.04 for the amounts used.

Method

1. 1

   Poach the 520g fish (defrosted if frozen) in simmering water for 6 minutes. Drain, cool a little and flake.

2. 2

   Blitz or grate 3 slices of bread into crumbs. Mix the fish with half the crumbs, 1 egg, 30ml mayonnaise, 2 tsp mustard, sliced spring onions and salt.

3. 3

   Shape into 8 cakes, coat in the remaining crumbs and fry in 2 tbsp oil for 3 minutes on each side until golden.

4. 4

   Cook 300g frozen sweetcorn for 3 minutes and serve with the fish cakes and shredded cabbage.