These Cod and Pea Fritters or fishcakes are simple to make in advance, a great way of using up any leftover mash and also taste delicious. They are also great to use in a packed lunch or a picnic cold. You can even freeze them as long as you are not using frozen cod in them.
Cod and Pea Fritters
Did you know that you are supposed to eat two portions of fish a week? I am lucky that one of my children loves fish and the other loves seafood, but that isn’t always the case.
These Cod and Pea Fritters do take a little time to make in advance, but they are really delicious and always a hit here.
Cod and Pea Fritters
Ingredients
- 380 g cod fillet
- 1 tsp butter
- 500 g leftover mashed potato
- 140 g frozen peas defrosted
- handful mint leaves finely chopped
- 1 tbsp mayonnaise or Greek yoghurt
- 3 tbsp plain flour
- 3 tbsp rapeseed oil
Instructions
- Cut the cod into chunks.
- Melt the butter in a non-stick pan and gently cook the cod for five minutes until all opake.
- Flake the flesh into a bowl when it’s cool enough.
- Add the mashed potato to the fish, along with the peas, mint and mayo or yoghurt. and carefully mix together.
- Shape into eight fritters with floor dusted hands.
- Dust both sides in flour, then chill for at least 30 mins.
- Heat the oil in a large frying pan over medium heat.
- Fry the fishcakes in two batches for 3-4 mins each side, turning carefully with a fish slice, until golden and crisp.
You get eight quite large fritters which is perfect for a family dinner. If I was making these for a picnic then I would make 16 smaller ones as they would be easier to handle.
These are also delicious when made with undyed smoked haddock.
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