Crispy cod and prawn fishcakes
The addition of prawns to these tasty cod and spring onion fishcakes makes them extra special.
Serves: 4
Preparation time: 15 minutes
Cooking time: 15 minutes
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You will need
- 260g pack skinless and boneless cod fillet
- 450g pack classic buttery mash
- 100g bunch spring onions, trimmed and chopped
- 4 tablespoons plain flour
- ½ x 200g pack cooked and peeled prawns, roughly chopped
- 4 tablespoons tartare sauce
- 1 large free range Woodland egg, beaten
- 90g tub panko breadcrumbs
- 2 tablespoons sunflower oil
- 120g bag baby leaf bistro salad
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Recipe Information
Step by step guide to making Crispy cod and prawn fishcakes
- Put the cod fillets in a pan and cover with water. Bring to a simmer and cook for about 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 tablespoon of the flour, the chopped prawns and half the tartare sauce.
- Season with freshly ground black pepper and shape into 8 even-sized fishcakes.
- Put the remaining flour, egg and breadcrumbs in 3 separate dishes.
- Lightly dust each fishcake with the flour, then dip into the beaten egg and finally coat in the breacrumbs.
- Heat the oil in a large frying pan, add the fishcakes and fry for 5 minutes, turning once, until golden.
- Mix the remaining spring onions with the salad and serve with the fishcakes and the remaining tartare sauce.
Summary of customer ratings and reviews
Nutritional information for Crispy cod and prawn fishcakes
Nutritional information for Crispy cod and prawn fishcakes
| Nutrition type | per serving |
|---|---|
| Calories | 410 kcal |
| Total Fat | 13.6g |
| Saturated Fat | 3.3g |
| Salt | 1.46g |
| Sugar | 6.1g |