Baked cod and potato fish cakes with minted peas
Soft, herby fish cakes baked until crisp outside instead of fried, with crushed minted peas on the side.
- Time50 min
- LevelMedium
- Costabout £1.73 a head
- Oven200°C (180°C fan)
Ingredients
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Method
- 1
Boil the potatoes for 15 minutes until soft. Drain well, mash and let the steam escape for 5 minutes.
15 min - 2
Meanwhile, poach the cod in simmering water for 6 minutes until it flakes, then drain and flake into the mash.
6 min - 3
Add the egg, spring onion, parsley, lemon zest and black pepper and mix. Chill for 15 minutes to firm up.
15 min - 4
Heat the oven to 200°C (180°C fan). Shape into 8 patties, dust with cornflour and put on a sprayed tray. Spray the tops too.
- 5
Bake for 25 minutes, turning once, until golden and crisp.
25 min - 6
Boil the peas for 3 minutes, crush roughly with the mint and lemon juice and serve with the fish cakes.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.