After you enjoy our cheesy cod with cherry tomatoes and mustard mash, use the leftovers to make these tasty cod cakes.
2 leftover baked cod fillets
200g leftover mustard mash
2 tbsp fresh parsley, chopped
2 tsp capers, drained and finely chopped
Salt and black pepper
1 egg, beaten
Rapeseed or vegetable oil, for frying
Lemon wedges, for squeezing
- Flake the cooked cod fillets with a fork, removing any bones.
- 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.
- 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.
Per Serving 480kcals, 22.1g fat (7.7g saturated), 44.9g carbs (4.8g sugars), 26.1g protein, 5.4g fibre, 1.358g sodium