Lovely melting fishcakes with a soft cheesy center and quick to make and cook and a big favorite, particularly with the children. A warm minted pea and potato salad is a great accompaniment and a change from chips or fries.
Serves: 6
Preparation Time: 10 minutes
Cook Time: 20 minutes
INGREDIENTS:
2 x 6 oz cod loins, skinned, boned and cut into cubes
4 spring onions, finely sliced
12 oz floury potatoes, cooked and mashed
2 tsp parsley, finely chopped
Flour for dusting
4 oz garlic and herb cream cheese, or cheddar cheese, grated
4 oz breadcrumbs
1 egg, beaten
2 tbsp sunflower oil
For the minted pea and potato salad
6 oz baby potatoes, skin on, boiled and cut into small pieces
8 oz frozen peas, defrosted and warmed through in the microwave
½ red onion, finely chopped
8-10 mint leaves, finely chopped
2 heaped tbsp mayonnaise
6 cornichons (gherkins) finely chopped
METHOD:
Pre-heat grill.
In a large bowl, mix together the fish, cooked potatoes, spring onions and parsley.
Dust hands with flour and divide the mix into 12 portions. Shape each portion into a ‘burger’ or patty, flattening slightly.
Place a spoonful of cheese in the middle of 6 of the patties, top with another patty and mould together. Repeat the process until you have 6 fishcakes.
Coat the fishcakes in beaten egg and then breadcrumbs, and place on a foil lined baking tray. Cook in the oven for 20 minutes, turning once and brushing with oil.
Meanwhile, crush the peas and mix with the potatoes, cornichons, red onion, chopped mint and mayo, serving slightly warm.
Place fishcakes and potato salad mix on each plate and serve.