Cod Fish and Potato Cakes with Melted Cheddar Centre Recipe
- Prep in:
- 20 mins
- Cook in:
- 10 mins
- Serves:
- 2
| Per Serving | %RI |
|---|---|
| Energy (KJ) 2049 | 24% |
| Energy (Kcal) 488 | 24% |
| Fat 17.7g | 25% |
| Saturated Fat 6.5g | 32% |
| Total Sugars 3.1g | 3% |
| Salt 0.9g | 15% |
Method
- Place the potatoes into a pan of boiling water and cook for 7-8 minutes, until tender.
- In a microwavable bowl add the cod and peas, cover with cling film, cook for 3 minutes and drain. In a mixing bowl lightly mix the potato, cod, peas and parsley and season.
- Divide the mixture into 4 balls. Take a ball in the palm of your hand and press a cube of cheese into the centre. Shape back into a ball trying to keep the cheese in the centre and encased in the potato then flatten into a fishcakes. Chill for 20 minutes.
- Place the flour, egg and breadcrumbs into three separate bowls. Coat the fishcakes in the flour, roll into the egg and toss in the breadcrumbs. Pat gently and reshape if needed.
- Fry the fishcakes in the oil over a medium heat for about 5 minutes on each side. Turning every so often. Serve with crisp salad or your favourite seasonal vegetables.
If you're more of a visual learner, check out the video for this recipe below. Also, discover many more potato recipe videos on Love Potatoes' video hub.
Ingredients
150g Fluffy potatoes, e.g. Maris Piper or King Edward, peeled and cubed
8oz cod fillet, skinned and roughly chopped
20g frozen peas
1 teaspoon freshly chopped parsley
40g full fat hard cheese, e.g. Cheddar), cut into 4 cubes
20g plain flour
1 egg beaten
2 tablespoons sunflower oil, for frying
20g coarse breadcrumbs
