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Cod & Pea Fritters |
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| Serves 4 |
Prep 20 mins |
Cooking 15 mins |
Easy |
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+ chilling |
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My rating |
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Ingredients |
380g cod fillet
1 tsp butter
500g leftover mashed potato (you can use ready-made, but make
sure it’s a firm variety) 140g peas, defrosted
1 tbsp mayonnaise or Greek yogurt
3 tbsp plain flour 3 tbsp
vegetable oil
cherry tomatoes and salad leaves, to serve
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Cut the cod into chunks. Melt
the butter in a non-stick pan and gently cook the cod
until it starts to flake, about 5 mins. Flake the flesh
into a bowl when it’s cool enough, then season. If the
potato is cold, mash it well before adding to the fish,
along with the peas, and mayo or yogurt. Carefully mix
everything together. Flour your hands, then shape the
mixture into eight patties. Dust both sides in flour, then
chill for at least 30 mins.
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Heat the oil in a large frying
pan over a medium heat. Fry the fishcakes in two batches
for 3-4 mins each side, turning carefully with a fish
slice, until golden and crisp. Serve warm with cherry
tomatoes and salad leaves.
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DAILY
DINNERS 
