MELT-IN-THE-MIDDLE FISHCAKES
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15 minutes prep, 20 minutes cook
Serves 2
Ingredients
200g baby new potatoes
50g frozen peas
200g whiting, coley, cod or your favourite white fish, skinned and chopped
1 tsp chopped parsley
40g Cheddar
20g plain flour
1 beaten egg
20g coarse breadcrumbs
2 tbsps sunflower oil
Mixed salad, to serve
Method
Cube the baby new potatoes, unpeeled, then boil for 7-8 minutes until tender. Microwave the frozen peas and fish in a heatproof bowl for 3 minutes. Drain. Mix with the potatoes and the parsley. Divide into 4 balls.
Cut the Cheddar into 4 cubes. Push 1 cube into each of the potato balls so it’s encased, then flatten the balls slightly into a chunky fishcake shape. Chill for 20 minutes.
Meanwhile, put the plain flour, beaten egg and coarse breadcrumbs into 3 separate bowls. Coat each fishcake in the flour, the egg, and then the breadcrumbs. In a nonstick pan, fry the fishcakes on a medium heat in the oil for 10 mins, turning every so often. Serve with a mixed salad.
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