Cod (raw, flesh only), 5 small portions
King prawns (cooked, flesh only)
Potatoes (raw, flesh only)
1 large egg, beaten
Chives (fresh), 3 tablespoons
Lemon peel, zest from 1 lemon
Olive oil, 1 tablespoon (for brushing the fishcakes)
Heat the oven to 220C/ gas mark 7.
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.
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.
Dip each cake in the beaten egg then coat in breadcrumbs.
Brush each fishcake with the olive oil.
Place on a roasting tray and cook for 25 mins, turning halfway.
Tip: Serve with a crisp mixed salad.