Mary Berry adds just enough spice to her fishcakes to make sure the delicate flavour of the crabmeat shines through. Serve them with a simple tomato salsa for a tasty supper.
The trick here is to use a batter made from egg that is oven-baked with the chips for a lighter take on this take-away favourite. Each serving provides 419 kcal, 40g protein, 47g carbohydrate (of which 4g sugars), 6g fat (of which 1.7g saturates), 9g fibre and 0.5g salt.
Cod and potatoes, always good together, are given extra bite, oven-baked with a sprinkling of sugar to crisp the potatoes, and served with a butter, lemon and caper sauce.