Skinny Salmon and Potato Bake

Made this yesterday when was lacking inspiration and didn't want to go to the shops.

• Kids asked for seconds
• Hubby was disappointed there wasn't more for lunch leftovers
• Serve with salad or green and yellow veges.
• Could be served hot or cold.

Ingredients

420g tin red salmon, drained

1/4 cup of leek, finely diced

250g ricotta (savoury) if watching the waistline, get low fat.

4 large potatoes, peeled, and boiled/steamed, then diced in approx 1cm squares.

3/4 cup mozzarella cheese (I used light)

1 egg

12 basil leaves, chopped

pepper

12 cherry tomatoes, halved

25g vintage cheese (or mixture of Parmesan and tasty if you don't have any!)

Method:

Preheat oven to 160 degrees

Drain salmon, and flake into mixing bowl, add ricotta and 1/2 cup of mozzarella cheese, leeks, egg, potatoes ,basil leaves and good lashing of pepper.

Grease loaf tin or small casserole dish and spread mixture evenly Press cherry tomatoes pulp side up into top, sprinkle with remaining mozzarella and vintage cheese and some pepper/salt to season if you wish

Bake for 50 minutes or until top is golden.

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