Rice & quinoa prawn sushi bowl
Do something different for dinner: top rice and quinoa with prawns, sweet potato, avocado and seaweed to make this stunning Japanese-inspired family dish
Cod & pea fritters
- Preparation and cooking time
- Prep:
- Cook:
- Plus chilling
- Easy
- Serves 4
Skip to 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 peasdefrosted
- handful mint leavesfinely chopped
- 1 tbsp mayonnaiseor Greek yogurt
- 3 tbsp plain flour
- 3 tbsp rapeseed oil
- cherry tomatoesand rocket, to serve
Nutrition: Per serving
- kcal427
- fat21g
- saturates5g
- carbs34g
- sugars3g
- fibre4g
- protein22g
- salt0.4g
Method
step 1
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, mint 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.
step 2
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 rocket. Cool and pack into a lunch box.
