Smoked cod fritters

Smoked cod fritters

  • makes 18
  • A little effort

Spanish tapas classic made easy. Bite-sized smoked cod and potato fishcakes bound together with egg and flour then quickly fried until crispy. Serve with lemon wedges.

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Ingredients

  • milk 300ml
  • onion 1, grated
  • smoked cod fillet 500g
  • floury potatoes 2 large, peeled and diced
  • lemon 1, zested
  • dill ½ a small bunch, chopped
  • plain flour 3 tbsp
  • egg 1
  • lemon wedges to serve

Method

  • Step 1

    Put the grated onion in a pan with just enough milk to cover. Simmer for 5 minutes then add the fish and poach gently for 5 more minutes. Turn off the heat and cool.

  • Step 2

    Strain the milk into another pan. Add the potato, cook until tender, then drain reallly well.

  • Step 3

    Tip the fish and onion into a bowl. Flake the fish and discard any skin and bone.

  • Step 4

    Mash the fish with the potatoes, lemon zest, dill, flour and egg and season well. Scoop the mix out in rough tbsps and put on a tray. Chill in the fridge for 30 minutes, or until you want to cook them.

  • Step 5

    Heat 1cm of oil in a frying pan. Cook the fritters in batches until golden brown and crisp on both sides. Keep warm in a low oven while the others cook. Serve with lemon wedges.

Nutritional Information

  • Kcals 138
  • Fat 7.8g
  • Carbs 7.8g
  • Fibre 0.8g
  • Protein 7g
  • Salt 0.8g
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