xCherryKx
Full Member
Serves: 4
Cooking Time: 45 mins
Preparation Time: 10 mins
Fat per serving: 0g
Calories per serving: 347 kcal
Suitable for vegetarians: No
Contains nuts: No
Suitable for freezing: No
Ingredients
400g potatoes, peeled
700g fresh cod fillet
½ lemon
4 baby leeks, finely sliced
1 tbsp chopped fresh parsley
1 tbsp chopped fresh chives
1 tbsp horseradish sauce
50g fresh granary breadcrumbs
For the sauce:
300ml semi-skimmed milk
1-2 tsp vegetable stock powder
4 tsp cornflour
1 tsp mild Dijon mustard
30g Rosemary Conley low-fat Mature Cheese
Salt and freshly ground black pepper
Method
1. Boil the potatoes in a large pan of water until soft, then drain and mash well and transfer to a large mixing bowl.
2. Place the cod and lemon in a saucepan. Cover with water and poach gently for 10 minutes until the fish is cooked. Drain and allow to cool.
3. Heat a non-stick frying pan then dry-fry the leeks for 3-4 minutes until soft. Add to the potatoes, season with salt and black pepper, then mix in the herbs and horseradish sauce.
4. Carefully flake the cod into the potato mixture, removing any skin and bones. Mix well, then divide the mixture into 8 fish cake shapes.
5. Sprinkle the breadcrumbs in a dish and press each fish cake into the breadcrumbs, coating all sides.
6. Heat the milk and stock powder in a saucepan. Mix the cornflour with a little cold milk and whisk into the hot milk then stir in the mustard and cheese.
7. Dry-fry the fish cakes for 8-10 minutes on each side. Serve hot with the sauce and fresh green vegetables.
Cooking Time: 45 mins
Preparation Time: 10 mins
Fat per serving: 0g
Calories per serving: 347 kcal
Suitable for vegetarians: No
Contains nuts: No
Suitable for freezing: No
Ingredients
400g potatoes, peeled
700g fresh cod fillet
½ lemon
4 baby leeks, finely sliced
1 tbsp chopped fresh parsley
1 tbsp chopped fresh chives
1 tbsp horseradish sauce
50g fresh granary breadcrumbs
For the sauce:
300ml semi-skimmed milk
1-2 tsp vegetable stock powder
4 tsp cornflour
1 tsp mild Dijon mustard
30g Rosemary Conley low-fat Mature Cheese
Salt and freshly ground black pepper
Method
1. Boil the potatoes in a large pan of water until soft, then drain and mash well and transfer to a large mixing bowl.
2. Place the cod and lemon in a saucepan. Cover with water and poach gently for 10 minutes until the fish is cooked. Drain and allow to cool.
3. Heat a non-stick frying pan then dry-fry the leeks for 3-4 minutes until soft. Add to the potatoes, season with salt and black pepper, then mix in the herbs and horseradish sauce.
4. Carefully flake the cod into the potato mixture, removing any skin and bones. Mix well, then divide the mixture into 8 fish cake shapes.
5. Sprinkle the breadcrumbs in a dish and press each fish cake into the breadcrumbs, coating all sides.
6. Heat the milk and stock powder in a saucepan. Mix the cornflour with a little cold milk and whisk into the hot milk then stir in the mustard and cheese.
7. Dry-fry the fish cakes for 8-10 minutes on each side. Serve hot with the sauce and fresh green vegetables.
