Cod Fishcakes
These delicious homemade fishcakes are perfect for using up leftover cod and potatoes.
4 people
20 minutes
25 minutes
Ingredients
- 1 pinch Black Pepper
- 1 - Fresh Egg lightly beaten
- 100 g Plain Flour
- 1 pinch Salt
- 1 - SuperValu Cod Fillets skinned and boned
- 2 tbsp SuperValu Fresh Parsley
- 1 tbsp SuperValu Fresh Thyme
- 50 ml SuperValu Oil
- 3 large SuperValu Potatoes peeled, boiled and mashed
To Serve
-
1
-
Lemon
cut into wedges
-
1
tbsp
Sweet Chilli Mayonnaise
Method
* This recipe makes 8 fishcakes
- Cook the potatoes first so that the mash is ready to go.
- Poach the cod in a pan of simmering salted water for 8 to 10 minutes, until it's firm and cooked through. Drain and cool.
- Place the cooked mashed potatoes in a large bowl and mix in the parsley and thyme. Flake in the cod and add the beaten egg, season with salt and pepper and mix well. Divide the mixture into 8 portions and shape into cakes.
- Place the flour in a wide, shallow bowl. Dip the fish cakes in the flour, shaking off any excess.
- Warm the oil in a large frying pan set over a medium heat. Once it's nice and hot, add the fish cakes and cook for 4 minutes on each side. Serve with sweet chilli mayonnaise and a lemon wedge.
High in protein.
