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Ingredients
Method
- 400g white fish fillet, e.g cod
- 1 tsp butter
- 500g leftover mashed potato
- 150g peas
- Handful of chopped mint
- 1 tbsp mayo
- 3 tbsp flour
- 3 tbsp oil
- Rocket leaves, to serve
- Cut the fish into chunks and cook in melted butter for about 5 mins, or until it starts to flake. Mash in a bowl with some seasoning and the potato, then stir in the peas, mint, and mayo. Mix everything together, then flour your hands and shape into 8 patties. Dust with flour, and chill in the fridge for 30 mins.
- Heat the oil in a large frying pan, and fry the cakes for 3-4 mins on each side, until golden and crisp. Drain on kitchen paper, then serve with a fresh rocket salad.
15 mins
4 serving
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