Name: Prawn & cod cakes
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Cuisine: British
Ingredients: 250g cod loin, skinless and boneless; 175g cooked king prawns chopped; 175g mashed potato; 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

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Prawn & cod cakes

Prawn & cod cakes

Good Food team

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Serves 4

Easy

Prep: 30 mins

Cook: 25 mins

A star rating of 4.5 out of 5.18 ratingsRate

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Make the most of leftover mash with these superhealthy fishcakes

Freezable

Healthy

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Ingredients

Nutrition

Units:

MetricUS

250g cod

loin, skinless and boneless
175g cooked king prawns

chopped
175g mashed potato
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

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Nutrition: per serving

kcal333
fat14g
saturates3g
carbs20g
sugars4g
fibre2g
protein34g
salt1.47g

low

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, October 2010

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A star rating of 4.5 out of 5.18 ratings

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