Cod Fishcakes With Bacon And Pea Salad Recipe

Recipe By Slurrp

These cod fishcakes with bacon and pea salad are a delicious and satisfying meal. The fishcakes are made with fresh cod fillets, mashed potatoes, and a blend of herbs and spices. They are then pan-fried until golden and crispy. The bacon and pea salad adds a burst of freshness and crunch to the dish. Serve these fishcakes with the salad on the side for a complete and flavorful meal.

3.7
29 Rating -
Rate
Non Vegdiet
30minstotal
5minsPrep
25minsCook
30m.total
5m.Prep
25m.Cook
Cod Fishcakes With Bacon And Pea Salad
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ingredients serve

Ingredients for Cod Fishcakes With Bacon And Pea Salad Recipe

  • 125 gram Cod Fillets, Cooked And Flaked
  • 125 gram Potatoes, Boiled And Mashed
  • 25 gram Breadcrumbs
  • 1/4 Egg, Beaten
  • 1/2 tablespoon Chopped Parsley
  • 1/4 teaspoon Garlic Powder
  • As required Salt And Pepper To Taste
  • 1 Slices Bacon, Cooked And Crumbled
  • 50 gram Peas
  • 1/4 cup Chopped Lettuce
  • 1 Radishes, Sliced
  • as required Dressing Of Your Choice

Directions: 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.
Nutrition
value
213
calories per serving
8 g Fat24 g Protein8 g Carbs5 g FiberOther

Current Totals

  • Fat
    8g
  • Protein
    24g
  • Carbs
    8g
  • Fiber
    5g

MacroNutrients

  • Carbs
    8g
  • Protein
    24g
  • Fiber
    5g

Fats

  • Fat
    8g

Vitamins & Minerals

  • Calcium
    60mg
  • Iron
    3mg
  • Vitamin A
    337mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    84mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    36mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    71mg
  • Manganese
    < 1mg
  • Phosphorus
    371mg
  • Selenium
    41mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp