Chilli and Lemon Fishcakes

cook 30 mins
  • 375 g (12 oz) potatoes, peeled and cut into small chunks
  • 250 g (8 oz) cod loins
  • 8 tablespoons water
  • 2 tablespoons olive oil
  • 8 spring onions, roughly chopped
  • 1/2 red chilli, deseeded and roughly chopped
  • finely grated rind of 1 lemon
  • 3 tablespoons chopped parsley
  • 1 egg, beaten
  • 125 g (4 oz) ciabatta breadcrumbs
  • 6 tablespoons vegetable oil
  • salt and pepper
  • lemon wedges
  • tartare sauce
  • Cook the potatoes in a large saucepan of lightly salted boiling water for 10 minutes until tender. Drain the potatoes, then return to the pan and mash with a potato masher.
  • Meanwhile, place the cod in a small saucepan with the measurement water and season well. Bring to the boil, then reduce the heat, cover and simmer for 5 minutes until opaque and cooked through. Drain well, then flake.
  • Heat the olive oil in a large frying pan, add the spring onions and chilli and cook over a high heat for 2 minutes. Add to the potato mixture. Then add the flaked fish, lemon rind and parsley and fold through. Shape the mixture into 4 patties.
  • Place the beaten egg in a bowl and the breadcrumbs in another. Coat the patties in the egg, then in the breadcrumbs.
  • Heat the vegetable oil in a large frying pan, add the fishcakes and cook over a high heat for 5–6 minutes, turning, until golden and cooked through. Serve with lemon wedges and tartare sauce.
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