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Smoked cod fritters

• Janine Ratcliffe

Published: February 9, 2015 at 9:00 AM

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Makes 18

Easy

Total time: 20 mins

A star rating of 2 out of 5.1 ratingRate

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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

Nutrition

• 300ml milk

• 1 onion

  grated

• 500g smoked cod fillet

• 2 large floury potatoes

  peeled and diced

• 1 lemon

  zested

• ½ a small bunch dill

  chopped

• 3 tbsp plain flour

• 1 egg

• to serve lemon wedges

Nutrition: per serving

• kcal138
• fat7.8g
• carbs7.8g
• fibre0.8g
• protein7g
• salt0.8g

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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.

Authors

Janine RatcliffeFood director

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