Cod and Green Pea Fritters
Cod and Green Pea Fritters



  • 375g cod fillet
  • 1 tsp butter
  • 500g leftover mashed potato
  • 140g green peas, defrosted
  • Handful of mint, finely chopped
  • 1 tbsp mayo
  • 3 tbsp plain flour
  • 3 tbsp sunflower oil
  • Rocket leaves to serve
  • First of all, cut your fish into chunks. Melt the butter in a pan, chuck in the cod chunks, and cook for about 5 minutes. Once the flesh is cool enough, flake into a bowl and season well. Add the fish to the cold mashed potatoes, along with the peas, mayo, and mint, then mix well together. With floured hands, shape the mixture into 8 patties, dust each side with flour, and chill in the fridge.
  • Heat up the oil in a large frying pan, and fry the fishcakes for 4 minutes on either side, or until golden and crips. Serve warm with a rocket salad and some cherry tomatoes. Nice!
20 mins
4 serving
This recipe pairs perfectly with the Harvest Moon Pinot Grigio 2018 from Central Victoria, Australia.

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