In the mood for something relatively healthy and super quick I made easy cod fishcakes for my self for dinner! This is such a winner, and although I bought stuff this evening, I also used leftover bits from the fridge. I’ve said it before and I’ll say it again – for me the love of cooking comes not just creating a recipe from scratch but also taking inspiration from a recipe and adapting it to make it my own.
This literally took 25 minutes from start to finish (and about half the time to eat!!)
This recipe serves one – simply double for 2 etc!
3x Spring onions
1 clove Garlic
2 slices of bread
Handful of Parsley
2 tbsp Natural yogurt
1/2 Red onion
Handful of tomatoes
Bag of Rocket
Add a slice of butter to a pan, get it hot (but not boiling) and add the cod (skin side up) for 5-6 minutes. You want it to be cooked through. When it is ready remove from heat and leave on side to cool for a few minutes.
Meanwhile, finely chop 2 spring onions, grate or finely chop the garlic, grate the lemon zest, chop the parsley and break up the bread into small pieces. Add all of this to a mini chopper and blend until coarse.
Remove the skin from the cod, break into pieces and add to the chopper.
Whisk the egg and add to the mixture a bit at a time and blend until smooth – (you probably need about 2/3 of the egg.
Pat the mixture into two burgers. Add a little oil to the original pan and fry the burgers for about 3 minutes on each side.
While these are cooking, finely slice the remaining spring onion and add it with some more chopped parsley and mix with the yogurt.
Chop the tomatoes in half, finely chop the red onion and slice the avocado in whatever shape you like!
Put the rocket on a plate and pile everything else on top! Enjoy.
Let me know if this inspires you – and any additions or reductions you might make!