BBC Good Food Magazine

Cod & beetroot hash browns


Flake leftover cod from the roasted cod with zingy beetroot salad (p60) and mix it with any

leftover slaw, a handful of breadcrumb­s and 1 egg yolk. Shape into fishcakes and fry over

a medium heat in a little oil for 3-4 mins on each side until crisp,

golden and piping hot.

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