Cod and Chive Fishcakes with Mushy Peas
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Ingredients
- 400 g cod loins
- 400 g potatoes
- 10 g fresh chives, snipped
- 30 g plain flour
- 1 eggs
- 20 g butter
- 300 g frozen peas
Nutrition (per serving)
- Calories
- 298 kcal
- Protein
- 26.7 g
- Carbohydrate
- 28 g
- of which sugars
- 2.9 g
- Fat
- 7.1 g
- of which saturates
- 3.3 g
- Fibre
- 6.3 g
- Salt
- 0.36 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Poach the cod loins in a pan of simmering water for 6-8 minutes until just cooked through, then flake into large pieces.
- 2
Peel and boil the potatoes for 15 minutes until tender, then drain and mash.
- 3
Mix the mashed potato with the flaked cod, snipped chives and beaten egg, then season well.
- 4
Shape into eight small cakes, dust lightly with the plain flour, and fry in the butter for 4-5 minutes on each side until golden.
- 5
Meanwhile, cook the frozen peas in boiling water for 4 minutes, then drain and roughly mash with a fork to make mushy peas.
- 6
Check the fishcakes are hot all the way through.
- 7
Serve the fishcakes with the mushy peas.
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