Ingredients

Cod (raw, flesh only), 5 small portions

King prawns (cooked, flesh only)

Potatoes (raw, flesh only)

Breadcrumbs, 50g

1 large egg, beaten

Chives (fresh), 3 tablespoons

Lemon peel, zest from 1 lemon

Olive oil, 1 tablespoon (for brushing the fishcakes)

 

Method

  1. Heat the oven to 220C/ gas mark 7.

  2. Chop the potato into small chunks and add to a pan of boiling water. Cook for about 15 mins until tender. Drain and then mash the potatoes.

  3. In a small saucepan cover the cod with cold water and gently poach for 3-4 mins until just cooked through. Remove with a slotted spoon and pat dry. Flake into a medium bowl with the prawns, potato and most of the chives, lemon zest and seasoning. Shape into even-sized fishcakes and chill for 10 mins in the fridge.

  4. Dip each cake in the beaten egg then coat in breadcrumbs.

  5. Brush each fishcake with the olive oil.

  6. Place on a roasting tray and cook for 25 mins, turning halfway.

Tip: Serve with a crisp mixed salad.