Cod and pea fritters

• cod fillet380g g
• butter↗1 tsp tsp
• leftover mashed potato500g g

  (can use ready‑made, but choose a dense version)

• peas↗140g g

  defrosted

• mint leaves↗handful

  finely chopped

• mayonnaise↗1 tbsp tbsp

  or Greek yogurt

• plain flour↗3 tbsp tbsp
• rapeseed oil↗3 tbsp tbsp
• cherry tomatoes↗

  and arugula for serving

Step-by-step instructions

1. 1

   Cut the cod into pieces. Melt the butter in a non‑stick pan and gently cook the fish until it begins to fall apart into fibres, about 5 minutes. When the meat cools, transfer it to a bowl and season. If the potato is cold, mash it well before adding to the fish, together with the peas, mint and mayonnaise or yogurt. Mix everything gently. Coat your hands with flour, shape the mixture into eight patties. Dust both sides with flour, then chill for at least 30 minutes.

2. 2

   Heat the oil in a large pan over medium heat. Fry the fish patties in two batches for 3–4 minutes per side, carefully turning with a fish spatula, until they become golden and crispy. Serve warm with cherry tomatoes and arugula. Cool and pack into a lunch‑box.