Prawn & cod cakes

• cod↗250g g

  loin, skinless and boneless

• cooked king prawns↗175g g

  chopped

• mashed potato175g g
• small bunch chives

  snipped

• zest 1 lemon

  plus 1 lemon cut into wedges, to serve

• eggs↗5

  1 beaten

• breadcrumbs↗50g g
• olive oil↗2 tsp tsp
• green beans↗200g g
• cherry tomatoes↗100g g
• white wine vinegar↗1 tbsp tbsp

Step-by-step instructions

1. 1

   Heat the oven to 220C/200C fan/gas 7. In a small saucepan cover the cod with cold water and gently poach for 3-4 mins until just cooked through. Remove with a slotted spoon and pat dry. Flake into a medium bowl with the prawns, potato and most of the chives, lemon zest and some seasoning. Shape into 4 even-size cakes and chill for 10 mins.

2. 2

   Dip each cake in the beaten egg, then coat in the breadcrumbs, repeat with the remaining fish cakes. Brush each cake with 1 tsp of the olive oil, place on a roasting tray and cook for 25 mins, turning halfway through. Cook beans in salted boiling water for 3-4 mins, until tender, adding the tomatoes for the final min. Drain and toss through the remaining oil, vinegar and reserved chives, mashing the tomatoes lightly with a fork, season with some black pepper and set aside.

3. 3

   For the poached eggs bring a shallow pan of water to just boiling, stir the water once or twice and crack in the eggs. Poach for 3-4 mins, then remove with a slotted spoon. Serve the fishcakes topped with a poached egg and garnished with the beans and a few wedges of lemon for squeezing over.