Flaky white cod and fluffy spuds oozing gooey cheese
(35 votes)
Cook: 50 Mins
Serves: 2
Price: £1.90 per serving
Nutritional Information
Each 306g serving contains
Energy
2007kj
480kcal
2007kj
480kcal
24%
Fat
22.0g
22.0g
High
31%
31%
Saturates
6.7g
6.7g
Med
34%
34%
Sugars
1.8g
1.8g
Low
2%
2%
Salt
0.92g
0.92g
Med
15%
15%
of your reference intake.
Typical energy values per 100g:
656kj/157kcal
Typical energy values per 100g:
656kj/157kcal
Ingredients
200g baby new potatoes
50g frozen peas
200g cod
1tsp chopped parsley
40g Cheddar
20g plain flour
1 beaten egg
20g coarse breadcrumbs
2tbsp sunflower oil
mixed salad
Method
1
Cube 200g baby new potatoes, unpeeled, then boil for 7-8 mins until tender.
2
Microwave 50g frozen peas and 200g cod, skinned and chopped, in a heatproof bowl for 3mins. Drain. Mix with the potatoes and 1tsp chopped parsley. Divide into 4 balls.
3
Cut 40g Cheddar into 4 cubes. Push 1 cube into each of the potato balls so it’s encased, then flatten the balls slightly into a chunky fishcake shape. Chill for 20 mins.
4
Meanwhile, put 20g plain flour, 1 beaten egg and 20g coarse breadcrumbs into 3 separate bowls. Coat each fishcake in the flour, the egg, and then the breadcrumbs.
5
In a nonstick pan, fry the fishcakes on medium in 2tbsp sunflower oil, for 10 mins, turning every so often. Serve with a mixed salad.