Firm cod and prawn fishcakes

                READY IN30 minutes

•             COOKING TIME15 minutes

•             PREP TIME15 minutes

•             SERVES4


•             260g solidified cod filets, defrosted and wiped off with kitchen paper

•             450g instant squashed potato

•             100g spring onions, managed and cleaved

•             4 tbsp plain flour

•             200g solidified, cooked stripped prawns, defrosted, depleted and generally cleaved

•             4 tbsp tartare sauce

•             1 egg, beaten

•             90g fine breadcrumbs

•             2 tbsp sunflower oil

•             120g sack serving of mixed greens leaves


1.            1

Put the cod filets in a container and spread with water. Bring to a stew and cook for 3 minutes until the fish is hazy. Channel and piece with a fork.

2.            2

Put the squashed potato in an enormous bowl and blend in the chipped cod, a large portion of the spring onions, 1 tbsp flour, the hacked prawns and a large portion of the tartare sauce. Season with newly ground dark pepper and shape into 8 even-sized fishcakes.

3.            3

Put the rest of the flour, egg and breadcrumbs in 3 separate dishes. Softly dust each fishcake with flour, at that point dunk into the beaten egg and coat in breadcrumbs.

4.            4

Warmth the oil in an enormous griddle and fry the fishcakes for 5 minutes, turning once, until brilliant. Blend the rest of the spring onions in with the plate of mixed greens and present with the fishcakes and the remaining tartare sauce.

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