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Jane's fishcakes 'for two, or one' recipe

Jane's fishcakes 'for two, or one' recipe

29 ratings

Revenge is a dish best served in the form of fishcakes. That's what Jane thinks when she falls out with her boyfriend. These fishcakes are his favourite so she's making them for dinner... but only for herself. If he apologises to her while she’s cooking, though, maybe she’ll turn them into a make-up dinner for two. Maybe... See method

  • Serves 2
  • 5 mins to prepare and 45 mins to cook, plus chilling
  • 634 calories / serving

Ingredients

  • 200g potato, peeled and cubed
  • 280g cod loin
  • 1 tbsp green pesto
  • 1 tbsp chopped fresh parsley
  • 1 tbsp snipped chives
  • 80g mozzarella
  • 2 tbsp plain flour
  • 1 free-range egg, beaten
  • 40g dried breadcrumbs
  • 1 tbsp olive oil
  • 2 tbsp mayonnaise
  • 1 tsp wholegrain mustard
  • handful babyleaf salad leaves
  • ½ lemon, cut into wedges
Best made with our responsibly sourced wild cod

Each serving contains

  • Energy

    2685kj
    634kcal     32%

  • Fat

    31g 44%

  • Saturates

    9g 46%

  • Sugars

    3g 3%

  • Salt

    2.2g 36%

of the reference intake
Carbohydrate 44g Protein 45g Fibre 4g

Method

RFO FLS 155X255 Fishcake Person
  1. Preheat the oven to gas 7, 220°C, fan 200°C. Put the potatoes in a pan of cold water, bring to the boil and cook for 15 mins. Drain; set aside. Wrap the cod loin in a foil parcel. Place on a tray and bake for 8-10 mins or until cooked through and the fish flakes easily.
  2. Mash the potatoes with a fork. Add the pesto and herbs; season, then flake in the fish. Tear the mozzarella into 2 equal pieces then mould half the fishcake mix around each piece, ensuring the cheese is encased. Chill for 15 mins.
  3. Put the flour, egg and breadcrumbs in separate bowls. Roll each fishcake in the flour, then the egg and finally the breadcrumbs.
  4. Heat the oil in a frying pan over a medium heat. Fry the cakes for 2 mins on each side until golden. Transfer to a baking tray and bake for 15 mins.
  5. Mix the mayonnaise and mustard. Serve the fishcakes with the salad leaves, mustard sauce and lemon wedges.
Little help

Don't skimp on the chilling time: it helps the cakes hold together when cooking.

Leftovers

Wholegrain mustard is great in salad dressings, glazes for grilled meat – especially lamb – or mixed with mayonnaise for a punchy dip for crisps or raw veg.

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