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Melting-middle cod fishcakes recipe

60 ratings

Jamie Oliver says, "Fish and potatoes make a great team and these incredible fishcakes, packed with vibrant peas, zesty lemon and fiery mustard, will get your tastebuds tingling. I've coated them in crispy wholemeal breadcrumbs, which contrast perfectly with the soft, oozy middle. This is healthy, feel-good food that's hard to beat!" See method

Serves 4
10 mins to prepare and 40 mins to cook
445 calories / serving
Freezable
Healthy

Ingredients

700g Maris Piper potatoes
250g frozen peas
280g cod or other sustainable white fish, skin off, pin-boned
1 lemon
1 tbsp English mustard, plus a dollop (optional)
75g vintage Cheddar
2 slices wholemeal bread, whizzed into breadcrumbs
olive oil
4 tbsp natural yogurt
extra virgin olive oil
85g watercress

Source of iodine, which supports normal functioning of the nervous system

Each serving contains

Energy
1875kj
445kcal 22%
Fat
16g 23%
Saturates
6g 30%
Sugars
7g 8%
Salt
1.2g 20%

of the reference intake
Carbohydrate 49.9g Protein 28.1g Fibre 7.6g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Scrub the potatoes, cut into quarters and cook in a large pan of boiling salted water for 15 mins, or until tender, adding the peas and fish for the last 4 mins.
Remove the fish to a plate with a slotted spoon. Drain the potatoes and peas, steam-dry, then return to the pan. Finely grate over half the lemon zest, dollop over 1 tbsp mustard, then give it a good mash. Taste and season with sea salt and black pepper.
Flake the fish and gently fold it into the mash mixture. Cut the cheese into 8 even-sized cubes.
Divide the mash mixture into 8, roll each into a ball and push a cube of cheese into the middle. Shape and squash into 4cm-thick patties.
Sprinkle the breadcrumbs onto a large plate. One at a time, dip each fishcake into the breadcrumbs, pressing down slightly and turning to coat fully.
Place a large non-stick pan on a medium heat with 1 tbsp olive oil, add the fishcakes and fry for 3 mins each side, or until nicely golden – you may need to work in batches, adding a little more oil, if needed. Transfer the fishcakes to a large baking sheet and pop in the oven for 10 mins, or until the cheese has melted.
Meanwhile, finely grate the remaining lemon zest and mix with the yogurt, adding a good squeeze of juice. Drizzle with 1 tbsp extra virgin olive oil and season to taste.
Plate up the fishcakes with a spoonful of zingy yogurt, a handful of watercress dressed with the remaining lemon juice, and a dollop of mustard, if you like.

Jamie's tip: "Choosing a strong cheese for the melting middle means you only need a small amount to add big flavour."

Food Waste tip: Use up leftover mashed potatoes and stale bread to make the fishcakes.

Freezer tip: Freeze the fishcakes after step 5. This is only suitable for freezing if using fresh, not frozen fish.

Freezing and defrosting guidelines

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

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