Prawn & cod cakes

Prawn & cod cakes

Make the most of leftover mash with these superhealthy fishcakes

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 25 mins

Freezable

Super healthy

Method

  1. Heat the oven to 220C/200C fan/gas 7. In a small saucepan cover the cod with cold water and gently poach for 3-4 mins until just cooked through. Remove with a slotted spoon and pat dry. Flake into a medium bowl with the prawns, potato and most of the chives, lemon zest and some seasoning. Shape into 4 even-size cakes and chill for 10 mins.
  2. Dip each cake in the beaten egg, then coat in the breadcrumbs, repeat with the remaining fish cakes. Brush each cake with 1 tsp of the olive oil, place on a roasting tray and cook for 25 mins, turning halfway through. Cook beans in salted boiling water for 3-4 mins, until tender, adding the tomatoes for the final min. Drain and toss through the remaining oil, vinegar and reserved chives, mashing the tomatoes lightly with a fork, season with some black pepper and set aside.
  3. For the poached eggs bring a shallow pan of water to just boiling, stir the water once or twice and crack in the eggs. Poach for 3-4 mins, then remove with a slotted spoon. Serve the fishcakes topped with a poached egg and garnished with the beans and a few wedges of lemon for squeezing over.

Per serving

333 kcalories, protein 34.0g, carbohydrate 20.0g, fat 14.0 g, saturated fat 3.0g, fibre 2.0g, sugar 4.0g, salt 1.47 g

Recipe from Good Food magazine, October 2010.

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Latest comments and suggestions

  • Binder photo Cath

    19 September 2010

    Cath rated and commented on this recipe

    3 stars

    I made this recipe, following the instructions slavishly, and ended up with four piles of fish and prawn rubble. They still tasted fab - hence my 3 star rating - but probably needs more potato/less cod in the cakes for them to maintain their structural integrity. They're now known as fish explosions in our house :)

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  • Binder photo sweet tooth

    26 September 2010

    sweet tooth rated and commented on this recipe

    4 stars

    I used a little extra mashed potato - Aunt Bessies Frozen for speed, came together well, though needed the chilling time - yummy, even the fussy five year old liked them!

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  • Binder photo Frantic Flapjack

    25 October 2010

    Frantic Flapjack rated and commented on this recipe

    5 stars

    I added more potato to the mix after the above comments and they turned out really well and lovely with the poached egg on top. I think they kept their shape better by oven cooking them. My attempts at frying fishcakes often turn into fishy messes!

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  • Binder photo master chef 85

    11 July 2011

    master chef 85 rated and commented on this recipe

    4 stars

    made this meal today was lovely, had it with home made garlic mayo and wedges. i made the cakes in the morning and put in fridge till teatime, will defo do this meal again every one loved it

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  • Binder photo Jane Haywood

    15 July 2011

    Jane Haywood rated and commented on this recipe

    4 stars

    Lovely recipe, although I left out the prawns as I was making a quick dinner with the ingredients I had in. Easy, quick and very tasty!

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  • Binder photo welsh_sarah

    01 March 2012

    welsh_sarah commented on this recipe

    Absolutely brilliant. Not difficult and a very tasty meal!

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  • Binder photo Sare1983

    30 April 2012

    Sare1983 rated and commented on this recipe

    5 stars

    Fab recipe, added a little more mashed potato, and added small chunks of chorizo which just adds that extra dimension for me

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  • Binder photo Lynsey

    11 September 2012

    Lynsey rated and commented on this recipe

    4 stars

    I added a little more potato and fried them as I was short on time (next time I will bake them). Really tasty and went well with the green beans and tomatoes. My toddlers wolfed them down too.

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  • Binder photo imorra

    21 September 2012

    imorra rated and commented on this recipe

    4 stars

    So tasty! I agree about the comments on the consistency of the structure - so I added a bit of egg white and some bread crumbs to the mix. I aslo boiled a carrot with the potato for some flavour and colour and a few frozen peas in the mixture just to get a bit more veggies in. The result was spectacular and ever so healthy! Yum!

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  • Binder photo Blue

    14 November 2012

    Blue rated and commented on this recipe

    5 stars

    My husband loves these. He uses double the quantity of potato though. He found that they keep their shape better when fried rather than baked in the oven.

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 25 mins

Freezable

Super healthy

Ingredients

  • 250g cod loin, skinless and boneless
  • 175g cooked king prawns , chopped
  • 175g mashed potatoes
  • small bunch chives , snipped
  • zest 1 lemon , plus 1 lemon cut into wedges, to serve
  • 5 eggs , 1 beaten
  • 50g breadcrumbs
  • 2 tsp olive oil
  • 200g green beans
  • 100g cherry tomatoes
  • 1 tbsp white wine vinegar
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Per serving

333 kcalories, protein 34.0g, carbohydrate 20.0g, fat 14.0 g, saturated fat 3.0g, fibre 2.0g, sugar 4.0g, salt 1.47 g

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