Prawn & Cod Cakes
Crab cakes are a classic dish that can be easily prepared with a few simple ingredients. These delectable crab cakes are made with flaky cod and succulent prawns, paired with mashed potatoes and vibrant flavors of lemon zest and chives. The cakes are perfectly crispy on the outside and tender on the inside. Served with a side of green beans and cherry tomatoes, and topped with a perfectly poached egg, this dish is sure to impress with its beautiful presentation and delicious taste. Perfect for a special dinner or a weekend brunch, these fishcakes are a delightful treat for seafood lovers.
— Constant Cookbook
Ingredients
- 250g cod loin, skinless and boneless
- 175g cooked king prawns , chopped
- 175g mashed potatoes
- small bunch chives , snipped
- zest 1 lemon , plus 1 lemon cut into wedges, to serve
- 5 eggs , 1 beaten
- 50g breadcrumbs
- 2 tsp olive oil
- 200g green beans
- 100g cherry tomatoes
- 1 tbsp white wine vinegar
Instructions
- Heat the oven to 220C/200C fan/gas 7. 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 some seasoning. Shape into 4 even-size cakes and chill for 10 mins.
- Dip each cake in the beaten egg, then coat in the breadcrumbs, repeat with the remaining fish cakes. Brush each cake with 1 tsp of the olive oil, place on a roasting tray and cook for 25 mins, turning halfway through. Cook beans in salted boiling water for 3-4 mins, until tender, adding the tomatoes for the final min. Drain and toss through the remaining oil, vinegar and reserved chives, mashing the tomatoes lightly with a fork, season with some black pepper and set aside.
- For the poached eggs bring a shallow pan of water to just boiling, stir the water once or twice and crack in the eggs. Poach for 3-4 mins, then remove with a slotted spoon. Serve the fishcakes topped with a poached egg and garnished with the beans and a few wedges of lemon for squeezing over.
Cook Time
25M
Prep Time
PT30M
Yield
Serves 4
Nutrition
- Calories: 333 calories
- Fat Content: 14 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 20 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 34 grams protein
- Sodium Content: 1.47 milligram of sodium
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