- 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
Cube 200g baby new potatoes, unpeeled, then boil for 7-8 mins until tender.
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.
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.
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.
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.