Cod and Chorizo fishcakes with spicy mayo

Cooking Time
90
Portions
6

Ingredients

Increase Portion Size

  • g Country Range mashed potato
  • g Country Range peas
  • g Country Range plain flour
  • ml Country Range lemon juice
  • g Chopped Dill
  • g Spring onions sliced
  • g Country Range frozen cod fillets 110g
  •   tsp Crushed coriander seeds
  • g Chopped sliced chorizo
  •   tsp Country Range tsp garlic Season with Country Range salt and pepper
  • g Country Range mayo
  • g Country Range Piri Piri sauce
  • ml Country Range lemon juice (Mix together)

  • 1

    Step 1

    Preheat oven to 180c and place cod fillets on a greased baking tray, and season with salt and pepper. Give it a splash of water and cover with parchment
  • 2

    Step 2

    Bake for 8/12 minutes until cooked. Once cool, flake and put to one side
  • 3

    Step 3

    Prepare the mash potato pellets as per instructions
  • 4

    Step 4

    In to a large mixing bowl combine mashed potato, flaked cod, peas, garlic, chorizo, sliced spring onion, chopped dill crushed coriander seeds. season with salt and pepper
  • 5

    Step 5

    Split the mix into 6 even balls and flatten to form a burger shape
  • 6

    Step 6

    Dust in the flour and fridge for 1 hour.
  • 7

    Step 7

    Shallow fry in a frying pan with some pomace oil and turn after 1 min, place the fish cakes on a greased baking tray for 6 mins until golden
  • 8

    Step 8

    Serve with salad and a dollop of spicy mayo

Ingredients

Increase Portion Size

  • g Country Range mashed potato
  • g Country Range peas
  • g Country Range plain flour
  • ml Country Range lemon juice
  • g Chopped Dill
  • g Spring onions sliced
  • g Country Range frozen cod fillets 110g
  •   tsp Crushed coriander seeds
  • g Chopped sliced chorizo
  •   tsp Country Range tsp garlic Season with Country Range salt and pepper
  • g Country Range mayo
  • g Country Range Piri Piri sauce
  • ml Country Range lemon juice (Mix together)