Smoked cod & pea fish­cakes with tartare sauce

Healthy Food Guide (Australia) - - RECIPES -

Serves 4 Cost per serve Hands-on time 15 min Cook­ing time 25 min

$3.40 600g floury pota­toes (e.g. Se­bago) peeled, roughly chopped 500g smoked cod fil­lets 1½ cups frozen peas 2 ta­ble­spoons plain flour 1 ta­ble­spoon veg­etable oil 4 cups mixed salad

leaves, to serve Tartare sauce ½ cup re­duced-fat

Greek-style yo­ghurt 2 tea­spoons ca­pers,

drained, chopped 2 ta­ble­spoons flat-leaf

pars­ley, chopped Zest and juice of ½ lemon 4 small gherkins, chopped 1 Boil or steam pota­toes for 15–20 min­utes, or un­til ten­der. Drain well; trans­fer to a large bowl and mash un­til smooth. 2 Mean­while, place cod in a large pan and cover with boil­ing wa­ter (or milk). Bring to the boil and cook for 1 minute, then turn off heat and leave for 4 min­utes. Drain and al­low to cool slightly. Dis­card skin, flake the fish and add to mashed potato. 3 Place peas in a large heat­proof bowl and cover with boil­ing wa­ter. Stand for 2 min­utes, then drain and add mashed potato and fish mix­ture. Mix and sea­son with cracked black pep­per. Shape into 8 pat­ties. Dust with flour. 4 Heat oil in a large non-stick fry­ing pan over a medium-high heat. Fry fish­cakes, in batches, for 3–4 min­utes each side, or un­til golden brown. 5 Make tartare sauce: Com­bine all in­gre­di­ents in a small bowl. Serve fish cakes with salad leaves and tartare sauce.

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