Name: Cod & pea fritters
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 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 -

Ingredients for - Cod & pea fritters

1. 380g cod fillet

2. 1 tsp butter

3. 500g leftover mashed potato (you can use ready-made, but make sure it’s a firm variety)

4. 140g peas , defrosted

5. handful mint leaves , finely chopped

6. 1 tbsp mayonnaise or Greek yogurt

7. 3 tbsp plain flour

8. 3 tbsp rapeseed oil

9. cherry tomatoes and rocket, to serve

How to cook deliciously - Cod & pea fritters

1 . Stage

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.

2 . Stage

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.