Cod & pea fritters

Summer family recipe for 4 people, takes only 15 mins; recipe has cod fillet, butter, mashed potato, peas, mint leaves, mayonnaise, plain flour, rapeseed oil and cherry tomatoes.

Cod & pea fritters

Cod & pea fritters

Recipe by Chef Soomro Course: Summer family


Prep time

20 mins


  • Butter: 1 tsp butter
  • Mayonnaise: 1 tbsp mayonnaise or Greek yogurt
  • Cherry Tomatoes: cherry tomatoes and rocket, to serve
  • Rapeseed Oil: 3 tbsp rapeseed oil
  • Plain Flour: 3 tbsp plain flour
  • Peas: 140g peas, defrosted
  • Mint Leaves: handful mint leaves, finely chopped
  • Cod Fillet: 380g cod fillet
  • Mashed Potato: 500g leftover mashed potato (you can use ready-made, but make sure it's a firm variety)


  1. 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. Heat the oil in a largefrying panover 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 alunch box.