cod & pea fritters
 

serves 4, prep 20 mins plus chilling, cook 15 mins, easy

380g cod fillet
1 tsp butter
500g leftover mashed potato (you can use ready-made, but make sure it's a firm variety)
140g peas, defrosted
handful mint leaves, finely chopped
1 tbsp mayonnaise or Greek yogurt
3 tbsp plain flour
3 tbsp rapeseed oil
cherry tomatoes and rocket, to serve

Cut the cod into chunks. Melt the butter in a non-stick pan and gently cook the cod until it starts to flake, about 5 mins. Flake the flesh into a bowl when it's cool enough, then season. If the potato is cold, mash it well before adding to the fish, along with the peas, mint and mayo or yogurt. Carefully mix everything together. Flour your hands, then shape the mixture into eight patties. Dust both sides in flour, then chill for at least 30 mins.

Heat the oil in a large frying pan over a medium heat. Fry the fishcakes in two batches for 3-4 mins each side, turning carefully with a fish slice, until golden and crisp. Serve warm with cherry tomatoes and rocket. Cool and pack into a lunch box.

per serving: 427 kcals, fat 21g, saturates 5g, carbs 34g, sugars 3g, fibre 4g, protein 22g, salt 0.4g