Cod, prawn, pea and rocket fishcakes
- June 2016
- Serves 4
- Hands-on time 30 min
Fish and potato doesn’t always have to equal fish and chips. These fishcakes require minimal effort and use fresh summer produce – an easy midweek dinner.
- 11.4g (2.1g saturated)
- 38.9g (2.6g sugars)
Double the ingredients to make 16 patties and fry them as in the recipe. Wrap each fishcake in cling film, then foil, and freeze. Cook from frozen in the oven at 200°C/180°C fan/gas 6 for 20-25 minutes until piping hot throughout.
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