|Energy (Kcal) 488||24%|
|Energy (KJ) 2049||24%|
|Saturated Fat 6.5g||32%|
|Total Sugars 3.1g||3%|
Place the potatoes into a pan of boiling water and cook until tender, 7-8 minutes.
In a microwavable bowl add the chopped cod and peas, cover with cling film, cook for 3 minutes and drain. In a mixing bowl lightly mix the potato, cod, peas and parsley, season with a little salt and pepper. Divide the mixture into 4 balls. Take a ball in the palm of your hand and press a cube of cheese into the centre. Form back into a ball trying to keep the cheese in the centre and encased in the potato. Flatten out into a fishcake shape. Ideally chill for 20 minutes.
Place the flour, beaten egg and breadcrumbs into three separate bowls. Cover the fishcakes in the flour, roll into the egg and toss in the breadcrumbs. Pat gently and reshape if needed.
Fry the fishcakes in the sunflower oil over a medium heat for about 5 minutes on each side. Turning every so often. Serve with crisp salad or your favourite vegetables.
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150g Fluffy potatoes, such as Roosters, peeled and cubed
20g frozen peas
8oz cod, skinned and roughly chopped
1tsp chopped parsley
40g full fat hard cheese, (such as cheddar), cut into 4 cubes
2tbsp sunflower oil for frying
1 egg beaten
20g plain flour
20g course breadcrumbs
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