Ingredients
The following ingredients have 4 Servings
- 1 lb baking potatoes (russet, Idaho, maris piper, King Edward)
- 1 lb cod filet
- 6 green onions (finely chopped)
- 2 tbs mayonnaise
- 2 tsp dijon mustard
- 5 oz flaked crab meat
- 2 tbs parsley (chopped)
- dash of hot sauce (optional)
- 1 cup Panko bread crumbs
- 1 tbs butter
- 1 tbs oil
Instruction
- Preheat the oven to 400F/200C
- Boil potatoes until tender. Drain well and mash. Season with salt and pepper and set aside to cool.
- Spray a sheet of foil with non-stick spray and put the cod on the foil, season with salt and pepper and seal the foil tightly, making a packet. Put on a baking tray and cook for 20 minutes, or until just cooked through. Set aside to cool. When completely cool, carefully flake the fish into large pieces. Reserve the cooking juices.
- Spoon the cold mashed potatoes into a bowl, mix in the spring onions, mayonnaise and mustard. Add 2 tablespoons of the fish cooking juice, then add the flaked cod and stir in the crabmeat. Add the parsley and hot pepper sauce and stir until combined. Season to taste.
- Shape the mixture into 8 fishcakes, roughly 3 1/2-in/9cm diameter, this is easiest with damp hands. Place on a tray and refrigerate for at least 15 minutes.
- Sprinkle the breadcrumbs on a plate and coat each fishcake. Return to the tray and refrigerate again for 30 minutes.
- Heat a wide, heavy-based frying pan, add the butter and oil and fry the fishcakes over a high heat for 4 minutes on each side, or until golden-brown all over. When frying, it’s best not to overcrowd the pan, cook in two batches, if necessary.