Serves 4
Ingredients
260g frozen cod fillets, defrosted and patted dry with kitchen paper
360g ready-made mashed potato
100g spring onions, trimmed and chopped
4 tbsp plain flour
200g frozen, cooked peeled prawns, defrosted, drained and roughly chopped
4 tbsp tartare sauce
1 egg, beaten
90g fine breadcrumbs
2 tbsp sunflower oil
Bag of salad leaves
4 tomatoes
½ cucumber
Capers, optional
Method
- Put the cod fillets in a pan and cover with water. Bring to a simmer and cook for 3 minutes until the fish is opaque. Drain and flake with a fork.
- Put the mashed potato in a large bowl and mix in the flaked cod, half the spring onions, 1 tbsp flour, the chopped prawns and half the tartare sauce. Shape into 8 even-sized fishcakes.
- Put the remaining flour, egg and breadcrumbs in 3 separate dishes. Lightly dust each fishcake with flour, then dip into the beaten egg and coat in breadcrumbs.
- Heat the oil in a large frying pan and fry the fishcakes for 5 minutes, turning once, until
- Mix the remaining spring onions with the salad, tomatoes and cucumbers and capers if using.
Serve the salad with the fishcakes and the remaining tartare sauce.
