Prawn & cod cakes

Prawn & cod cakes

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(12 ratings)

Prep: 30 mins Cook: 25 mins

Easy

Serves 4
Make the most of leftover mash with these superhealthy fishcakes

Nutrition and extra info

  • Freezable
  • Healthy

Nutrition: per serving

  • kcal333
  • fat14g
  • saturates3g
  • carbs20g
  • sugars4g
  • fibre2g
  • protein34g
  • salt1.47g
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Ingredients

  • 250g cod loin, skinless and boneless
    Cod

    Cod

    kod

    A popular mild-flavoured saltwater fish mainly found in the Pacific and Atlantic oceans. Cod…

  • 175g cooked king prawns, chopped
  • 175g mashed potato
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • small bunch chives, snipped
  • zest 1 lemon, plus 1 lemon cut into wedges, to serve
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 5 eggs, 1 beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 50g breadcrumbs
  • 2 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 200g green beans
  • 100g cherry tomatoes
  • 1 tbsp white wine vinegar

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.

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Comments (11)

fizzh89's picture
5

Made this tonight, we loved it! I took the advice about adding extra potato, and frying not baking, and used ordinary prawns not king prawns.
I made more than just 4 cakes, as I thought the smaller size would cook better in the frying pan. Used oil seed rape, which seemed to give them a lovely golden colour.
Served it with some sweet chilli sauce which complimented it beautifully. Will certainly be doing again.

rachel_r's picture
5

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.

imorra's picture
4

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!

lizzafezza's picture
4

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.

sare1983's picture
5

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

sarahhill1982's picture

Absolutely brilliant. Not difficult and a very tasty meal!

jehaywood's picture
4

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!

perfect1000k's picture
4

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

Frantic Flapjack's picture
5

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!

vfirth's picture
4

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!

october35's picture
3

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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