Cod cakes

Makes 16
2 leftover baked cod fillets
200g leftover mustard mash
60g breadcrumbs
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

To serve:
Green beans
Lemon wedges, for squeezing

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.

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