- 380g cod fillet
- 1 tsp butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 500g leftover mashed potato (you can use ready-made, but make sure it’s a firm variety)
- 140g peas, defrosted
A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
- handful mint leaves, finely chopped
- 1 tbsp mayonnaise or Greek yogurt
- 3 tbsp plain flour
- 3 tbsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- cherry tomatoes and rocket, to serve
Cut the cod into chunks. Melt the butter in a non-stick pan and gently cook the cod until it starts to flake, about 5 mins. Flake the flesh into a bowl when it’s cool enough, then season. If the potato is cold, mash it well before adding to the fish, along with the peas, mint and mayo or yogurt. Carefully mix everything together. Flour your hands, then shape the mixture into eight patties. Dust both sides in flour, then chill for at least 30 mins.
Heat the oil in a large frying pan over a medium heat. Fry the fishcakes in two batches for 3-4 mins each side, turning carefully with a fish slice, until golden and crisp. Serve warm with cherry tomatoes and rocket. Cool and pack into a lunch box.