£35.00
Non-Stick Saucepan with lid (20cm)
Cooking is a joy with this 20cm Non-Stick Saucepan. This stylish pan has a strong stainless steel handle, an aluminium base and a toughened glass lid. The perfect addition to your low-fat kitchen.
Cod and leek fish cakes with cheese sauce
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Nutritional Info
Calories per serving
347KCal
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 tsps vegetable stock powder
- 4 tsps cornflour
- 1 tsp mild Dijon mustard
- 30g Rosemary Conley low-fat Mature Cheese
- salt and freshly ground black pepper
Cooking Instructions
- Boil the potatoes in a large pan of water until soft, then drain and mash well and transfer to a large mixing bowl.
- 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.
- 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.
- Carefully flake the cod into the potato mixture, removing any skin and bones. Mix well, then divide the mixture into 8 fish cake shapes.
- Sprinkle the breadcrumbs in a dish and press each fishcake into the breadcrumbs, coating all sides.
- Heat the milk and stock powder in a saucepan. Mix the cornflour with a litltle cold milk and whisk into the hot milk then stir in the mustard and cheese.
- Dry-fry the fish cakes for 8-10 minutes on each side. Serve hot with the sauce and fresh green vegetables.
Tips
Adding half a lemon to the fish cooking water reduces the fishy odour.
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