Cod, fennel and caper fishcakes recipe

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  • Serves 4
  • 15 mins to cook and 20 mins to cool
  • 440 calories / serving
  • Freezable
  • Healthy
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Cod fennel and caper fishcakes HERO

Put the fish and bay leaves in a pan. Cover with milk and bring to the boil. Simmer for 5 minutes, until the fish turns opaque. Remove the fish and leave to cool, then flake. Add the fennel to the milk and simmer for 5 minutes, until softened. Strain and discard the bay leaves.

Mix the fish, fennel, mashed potato and capers, season and divide into 8 patties. Roll in flour, then dip in egg and breadcrumbs. Put on a baking tray lined with nonstick baking paper. Chill for 20 minutes. Meanwhile, preheat the oven to gas 6, 200°C, fan 180°. Drizzle the fishcakes with oil and bake for 10 minutes on each side, until golden.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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  • Ingredients

  • 200g (7oz) cod, boned
  • 200g (7oz) smoked haddock, boned
  • 2 fresh bay leaves
  • 500ml (17fl oz) whole milk
  • 1 small fennel, diced
  • 500g (1lb) cold mashed potato
  • 2 tbsp capers, drained and rinsed
  • 75g (3oz) plain flour, seasoned
  • 2 medium eggs, beaten
  • 100g (3½oz) panko breadcrumbs
  • 2 tbsp olive oil
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  • Energy 1846kj 440kcal 22%
  • Fat 14.4g 20%
  • Saturates 2.5g 13%
  • Sugars 2.6g 3%
  • Salt 1.5g 25%

of the reference intake
Carbohydrate 48g Protein 29.4g Fibre 1.6g

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