cm piece fresh root ginger, peeled and finely grated
1
medium egg
300g
skinless cod loin fillets, cut into 2cm pieces
125g
panko breadcrumbs
50g
plain flour
175g
natural yoghurt
2Tbsp.
vegetable oil
For the salad
1
cucumber, finely sliced
300g
radishes, finely sliced
1
red chilli, deseeded and finely chopped
3Tbsp.
cider vinegar
1tsp.
caster sugar
1Tbsp.
poppy seeds
Directions
Step 1Line a small baking sheet with baking parchment. For the fish cakes, in a food processor, pulse the edamame
beans to a chunky paste. Scrape into
a bowl and mix in the garlic, ginger,
egg, cod, 25g breadcrumbs and some
seasoning, until combined. Shape into
4 patties and place on the lined sheet.
Chill for 30min, to firm up.
Step 2Meanwhile, make the salad. In a large
serving bowl, mix all the ingredients with
some seasoning. Set aside, until needed.
Step 3Measure the flour, yogurt and the
remaining 100g breadcrumbs into 3
separate shallow bowls. Working 1 fish
cake at a time, coat in flour (gently
shake off excess). Next, coat in yogurt
and then breadcrumbs. Repeat with
remaining fish cakes.
Step 4Preheat oven to 200°C (180°C fan)
mark 6. Heat the oil in a large non-stick
frying pan over medium-high heat.
Fry the fish cakes for 2min per side, or
until golden. Return to the lined sheet.
Transfer to the oven and cook for 20min,
or until piping hot. Serve with the salad.
Per serving:
Calories: 436
Protein: 33g
Total fat: 16g
Saturates: 3g
Carbs: 35g
Total sugars: 6g
Fibre: 4g
Our favourite fish recipes to be enjoyed on any day of the week, not just Friday!
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
