(Serves 4)



250g cod loin, skinless and boneless

175g cooked king prawns, chopped

175g mashed baby potatoes, skin on

small bunch chives, snipped

zest 1 lemon, plus 1 lemon cut into wedges, to serve

5 eggs, 1 beaten

50g breadcrumbs (or oat bran for a healthier option)

2 tsp olive oil

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. *BBC Good Food Magazine*



This recipe is suitable for pregnancy and freezes well


Nutritional Information:

Per serving: calories 333; protein 34g; carbs 20g; fat 14g; sat fat 3g; fibre 2g; sugar 4g; salt 1.47g

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