Basically, I ran out of ideas for dinner. I know, that was quick. But avocado and toast is the two-ingredient that has clearly taken over the world – so why shouldn’t it take over the dinner table? If I could have avocado with any meal, I could go for it – they area great source of monounsaturated fat, vitamin E and vitamin B6 but unfortunately fairly high in calories for those watching their intake.

So after a quick run through Tesco quickly settled for cod cakes! I have a recipe for this which involves cod, potatoes, onion, butter and parsley but today settled for a shop bought one so will share the recipe at a later date. For now, here’s a quick 30 minute assemble process for a quick mid-week meal!

Fish cakes on avocado toast
  • 1 (or more!) cod/fish cakes
  • 1 ripe avocado
  • Garlic
  • Chili flakes
  • Lime juice
  • Salt & pepper
  • Bread of your choice suggest granary or pita
  • 1 sweet potato, cubed
  • 1 butternut squash, cubed
  • Knob of butter
  • Splash of milk
  1. Pop the fish cakes into the oven as per instructions.
  2. Combine the ripe avocado, garlic, salt, chilli flakes and lime juice in a small bowl and mash well using a fork.
  3. Place the sweet potatoes and butternut squash into a large pot and cover with water.
  4. Bring to the boil over high heat, then reduce heat to medium-low and simmer until tender.
  5. Drain and allow to dry for a minute or two.
  6. Mash the sweet potatoes and butternut squash, then add the butter and milk and mix until smooth.
  7. Toast the bread and spoon the avocado mash evenly on each piece of toast and season with black pepper.
  8. Place the cod cakes on top of the avocado and serve with a size of mash.