Cod Fishcakes
RECIPE OVERVIEW
These delicious homemade fishcakes are perfect for using up leftover cod and potatoes.
Ingredients
Serves: 4 people
-
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.
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