© J Sainsbury plc 2020
Crispy cod and prawn fishcakes
It's the prawns in these crispy cod fishcakes that give them a luxurious touch for a weeknight dinner
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Ready in 30 minutes
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Cooking time 15 minutes
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Prep time 15 minutes
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Serves 4
Ingredients
- 260g frozen cod fillets, defrosted and patted dry with kitchen paper
- 450g ready-made mashed potato
- 100g spring onions, trimmed and chopped
- 4 tbsp plain flour
- 200g frozen, cooked peeled prawns, defrosted, drained and roughly chopped
- 4 tbsp tartare sauce
- 1 egg, beaten
- 90g fine breadcrumbs
- 2 tbsp sunflower oil
- 120g bag salad leaves
Method
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1
Put the cod fillets in a pan and cover with water. Bring to a simmer and cook for 3 minutes until the fish is opaque. Drain and flake with a fork.
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2
Put the mashed potato in a large bowl and mix in the flaked cod, half the spring onions, 1 tbsp flour, the chopped prawns and half the tartare sauce. Season with freshly ground black pepper and shape into 8 even-sized fishcakes.
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3
Put the remaining flour, egg and breadcrumbs in 3 separate dishes. Lightly dust each fishcake with flour, then dip into the beaten egg and coat in breadcrumbs.
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4
Heat the oil in a large frying pan and fry the fishcakes for 5 minutes, turning once, until golden. Mix the remaining spring onions with the salad and serve with the fishcakes and the remaining tartare sauce.
