• 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

Nutritional Details

Each serving provides
  • Energy 1599kj 382kcal 19%
  • Fat 15.0g 21%
  • Saturates 4.1g 21%
  • Sugars 5.9g 7%
  • Salt 1.8g 30%

% of the Reference Intakes

Typical values per 100g: Energy 532kj/127kcal

Each serving provides

34.8g carbohydrate 3.0g fibre 25.3g protein

Also in these Scrapbooks

Back to top