Prawn & cod cakes

Prep: 30 mins Cook: 25 mins


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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  • 250g cod loin, skinless and boneless



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

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



    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



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

  • 5 eggs, 1 beaten



    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


  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

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

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

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

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

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

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

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

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

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

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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