Three cod & pea fritters

Cod & pea fritters

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)

Prep: 20 mins Cook: 15 mins Plus chilling


Serves 4

Rustle up these cod and pea fritters for an easy family dish during the week. They're also great for a packed lunch – simply serve with tomatoes and rocket

Nutrition and extra info

Nutrition: Per serving

  • kcal427
  • fat21g
  • saturates5g
  • carbs34g
  • sugars3g
  • fibre4g
  • protein22g
  • salt0.4g


  • 380g cod fillet
  • 1 tsp butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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
    Rapeseed oil

    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


  1. 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.

  2. 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
24th Apr, 2019
We are trying to get our children off meat based dishes and this was great. Very tasty, not too fishy for them and healthy. I dipped some in egg and then breadcrumbs and fried them, these were even more of a hit.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?