- 250g cod loin, skinless and boneless
A popular mild-flavoured saltwater fish mainly found in the Pacific and Atlantic oceans. Cod…
- 175g cooked king prawns, chopped
- 175g mashed potato
The world’s favourite root vegetable, the potato comes in innumerable varieties. A member of…
- small bunch chives, snipped
- zest 1 lemon, plus 1 lemon cut into wedges, to serve
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 5 eggs, 1 beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 50g breadcrumbs
- 2 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…
- 200g green beans
- 100g cherry tomatoes
- 1 tbsp white wine vinegar
Heat the oven to 220C/200C fan/gas 7. In a small saucepan cover the cod with cold water and gently poach for 3-4 mins until just cooked through. Remove with a slotted spoon and pat dry. Flake into a medium bowl with the prawns, potato and most of the chives, lemon zest and some seasoning. Shape into 4 even-size cakes and chill for 10 mins.
Dip each cake in the beaten egg, then coat in the breadcrumbs, repeat with the remaining fish cakes. Brush each cake with 1 tsp of the olive oil, place on a roasting tray and cook for 25 mins, turning halfway through. Cook beans in salted boiling water for 3-4 mins, until tender, adding the tomatoes for the final min. Drain and toss through the remaining oil, vinegar and reserved chives, mashing the tomatoes lightly with a fork, season with some black pepper and set aside.
For the poached eggs bring a shallow pan of water to just boiling, stir the water once or twice and crack in the eggs. Poach for 3-4 mins, then remove with a slotted spoon. Serve the fishcakes topped with a poached egg and garnished with the beans and a few wedges of lemon for squeezing over.