Prawn and Cod Cakes
Prawn and Cod Cakes



  • 250g cod loin or similar firm white fish
  • 175g cooked king prawns, chopped
  • 175g mashed potatoes
  • Small bunch of chives, finely chopped
  • Zest of 1 lemon
  • 5 eggs, 1 lightly beaten
  • 50g white breadcrumbs
  • 2 tsp olive oil
  • 200g green beans
  • 1 tbsp white wine vinegar
  • 120g cherry tomatoes
  • Preheat the oven to 220C. Cover the cod with cold water in a saucepan, and gently poach for 3 mins, then pat dry. Flake the fish into a bowl with the prawns, potato, and most of the chives, along with plenty of seasoning and the lemon zest. Shape into 4 patties, and chill for 10 mins.
  • Dip each cake in turn into the egg and breadcrumbs, then brush with olive oil and bake in the oven for 25 mins, turning once halfway through. Cook the beans in salted boiling water for 4 mins, and chuck in the tomatoes for the last minute. Drain, toss in the oil, vinegar, and remaining chives, and lightly crush the tomatoes. Season well, and serve alongside your cod cakes.
25 mins
4 serving

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