Prawn and Cod Fishcakes

    Posted on 6th April 2021 by Daniel Newman-Beinart


    Serves 4 



    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



    1. 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.
    2. 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.
    3. 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.
    4. Heat the oil in a large frying pan and fry the fishcakes for 5 minutes, turning once, until
    5. 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.

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