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RECIPE OVERVIEW

These delicious homemade fishcakes are perfect for using up leftover cod and potatoes.

Preparation time: 25 minutes

Cooking time: 20 minutes

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 

  1. Cook the potatoes first so that the mash is ready to go.
  2. 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.
  3. 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.
  4. Place the flour in a wide, shallow bowl. Dip the fish cakes in the flour, shaking off any excess.
  5. 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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