Cod Fishcakes With Bacon And Pea Salad Recipe

Cooking Directions

• STEP 1.Start by boiling the potatoes until they are tender. Drain and mash them.
• STEP 2.In a large bowl, combine the mashed potatoes, cod fillets (cooked and flaked), breadcrumbs, egg, parsley, garlic powder, salt, and pepper. Mix well.
• STEP 3.Shape the mixture into patties and refrigerate for 30 minutes to firm up.
• STEP 4.Heat some oil in a frying pan over medium heat. Cook the fishcakes for about 4-5 minutes on each side, until golden and crispy.
• STEP 5.In the meantime, cook the bacon until crispy and set aside.
• STEP 6.For the pea salad, blanch the peas in boiling water for a few minutes, then drain and rinse with cold water.
• STEP 7.In a bowl, combine the peas, chopped lettuce, sliced radishes, and crispy bacon. Toss with a dressing of your choice.
• STEP 8.Serve the cod fishcakes hot with the bacon and pea salad on the side. Enjoy!

Cooking Tips

• Make sure to drain the cooked cod fillets well before flaking them to remove any excess moisture.
• Refrigerating the fishcake mixture before cooking helps them hold their shape better.
• You can use fresh or frozen peas for the salad, depending on what you have available.
• Feel free to customize the salad by adding other vegetables or herbs of your choice.
• Serve the fishcakes with a squeeze of lemon juice for added freshness.

Storage and Serving

• Leftover fishcakes can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the fishcakes in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through.
• The bacon and pea salad is best served fresh, but any leftovers can be stored in the refrigerator for up to 2 days.
• Serve the fishcakes and salad as a main course for lunch or dinner.
• You can also serve the fishcakes as an appetizer or snack by making them smaller in size.