Makes 16
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To serve:

After you enjoy our cheesy cod with cherry tomatoes and mustard mash, use the leftovers to make these tasty cod cakes.
  1. Flake the cooked cod fillets with a fork, removing any bones.
  2. In a bowl, combine the mustard mash, flaked fish, breadcrumbs, parsley, capers and some salt and pepper. Add the egg and mix well to combine. If the mixture is too crumbly, add a splash of milk. If the mixture is too sticky, add some more breadcrumbs.
  3. Divide the mixture into four equal portions and form into patties around 1cm thick. Heat the oil in a pan over a medium heat. Working in batches if necessary to avoid crowding the pan, cook the cod cakes for 3-4 minutes per side until deep golden brown and piping hot throughout.

Nutrition Facts

Per Serving: 480kcals, 22.1g fat (7.7g saturated), 44.9g carbs (4.8g sugars), 26.1g protein, 5.4g fibre, 1.358g sodium

DinnerFish & seafoodFreezer-friendlyLow sugarDinner30-minute mealsHigh-proteinLeftoversKidsFamily mealsQuick and easyBudget mealsMake it Healthy

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