Cod & pea fritters

Rustle up these cod and pea fritters for an easy family dish during the week. They're also great for a packed lunch – simply serve with tomatoes and rocket

Prep:20 mins
Cook:15 mins
Plus chilling

Serves 4
Easy

Nutrition per serving

kcal 427
fat 21g
saturates 5g
carbs 34g
sugars 3g
fibre 4g
protein 22g
salt 0.4g

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 peas, defrosted
handful mint leaves, finely chopped
1 tbsp mayonnaiseor Greek yogurt
3 tbsp plain flour
3 tbsp rapeseed oil
cherry tomatoesand rocket, to serve

Method

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.
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.