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Prawn & cod cakes

Make the most of leftover mash with these superhealthy fishcakes

  • Prep: 30 mins
    Cook: 25 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 333
  • Carbohydrates 20
  • Saturated Fat 3
  • Sugar 4
  • Protein 34
  • Fat 14
  • Fibre 2
  • Salt 1.47

Nutrition per serving

  • Calories 333
  • Carbohydrates 20
  • Saturated Fat 3
  • Sugar 4
  • Protein 34
  • Fat 14
  • Fibre 2
  • Salt 1.47

Ingredients

  • 250g cod loin, skinless and boneless
  • 175g cooked king prawns, chopped
  • 175g mashed potatoes
  • small bunch chives, snipped
  • zest 1 lemon, plus 1 lemon cut into wedges, to serve
  • 5 eggs, 1 beaten
  • 50g breadcrumbs
  • 2 tsp olive oil
  • 200g green beans
  • 100g cherry tomatoes
  • 1 tbsp white wine vinegar

Method

  1. Heat the oven to 220C/200C fan/gas 7. In a small saucepan cover the cod with cold water and gently poach for 3-4 mins until just cooked through. Remove with a slotted spoon and pat dry. Flake into a medium bowl with the prawns, potato and most of the chives, lemon zest and some seasoning. Shape into 4 even-size cakes and chill for 10 mins.

  2. Dip each cake in the beaten egg, then coat in the breadcrumbs, repeat with the remaining fish cakes. Brush each cake with 1 tsp of the olive oil, place on a roasting tray and cook for 25 mins, turning halfway through. Cook beans in salted boiling water for 3-4 mins, until tender, adding the tomatoes for the final min. Drain and toss through the remaining oil, vinegar and reserved chives, mashing the tomatoes lightly with a fork, season with some black pepper and set aside.

  3. For the poached eggs bring a shallow pan of water to just boiling, stir the water once or twice and crack in the eggs. Poach for 3-4 mins, then remove with a slotted spoon. Serve the fishcakes topped with a poached egg and garnished with the beans and a few wedges of lemon for squeezing over.

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