Lisa’s Green Veg Fishcakes with Homemade Ketchup - Veg Power

Ingredients

• 400g potatoes (3-4 depending on size), peeled and cut into 3cm chunks
• 250g cod loin
• a few handfuls frozen peas
• 6 spring onions, finely chopped
• 1 small handful of fresh herbs of your choice, finely chopped
• 50g cheddar cheese, grated
• juice from ½ a lemon
• Panko breadcrumbs (or normal breadcrumbs)
• 1 egg, beaten
• flour (small bowl)
• black pepper and salt, to taste
• oil for cooking
• 400g passata (or tinned tomatoes)
• 6 tablespoons tomato puree
• 150ml apple cider vinegar
• 1 garlic clove, crushed
• 1 teaspoon onion powder
• ½ teaspoon ground cinnamon
• 2 cloves (whole)
• 1 teaspoon smoked paprika
• 60ml maple syrup