Melt in the middle potato fishcakes

Melt-in-the-middle fishcakes

Flaky white cod and fluffy spuds oozing gooey cheese

By , 02 June 2016
Melt-in-the-middle fishcakes
  • Ready in: 50 mins
  • Serves: 2
  • Price: £1.90 per serving

They've sat on the sidelines for long enough – potatoes are a delicious source of starchy carbs, so give them the leading role they deserve in your home-cooked dishes.
Carbs form part of a balanced diet, and potatoes are a brilliant source – unprocessed and naturally gluten-free. Eaten with the skins on, as in our recipes, potatoes are also a source of fibre, and contain an array of essential vitamins and minerals, including potassium. All that and they taste amazing, too. Time to make the not-so-humble spud your new best bud...

Nutritional Info
Each 306g serving contains
  • Energy 2010KJ 480KCAL
  • Fat high
  • Saturates high
  • Sugars low
  • Salt low
of your reference intake.
Typical energy values per 100g: 657kJ/157kcal.
  • 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.