PRAWN & COD CAKES WITH HORSERADISH SAUCE SERVED WITH GRILLED CHERRY TOMATOES

PRAWN & COD CAKES WITH HORSERADISH SAUCE SERVED WITH GRILLED CHERRY TOMATOES

Serves 2

Time: 35 minutes

1 fillet cod

1 cup chopped prawns

1/2 cup mashed potatoes

1 tbs chopped chives

1 garlic clove minced

1 tsp lemon zest

Salt & pepper

2 handfuls of cherry tomatoes

1 tbs butter (half for cakes + half for cherry tomatoes)

2 tsb horseradish cream

1/2 cup mayonnaise

2 poached eggs

Method

First, cook the fish fillet in little water, till white and can be flaked easily.

In a bowl, mix in the chopped prawns, chives, garlic, mashed potatoes, the zest and salt and pepper with the flaked fish. Mix in light handily. 

Divide the mixture into 4 portions and roll and shape into cakes. Then toss in plain flour and refrigerate them for few minutes. 

In another two bowls, prepare the egg wash and bread crumbs. Remove the cakes form the fridge and dip in egg wash and then in bread crumbs. Keep them in the fridge and in meantime pre heat the oven at 200'C. Brush the cakes with melted butter  and bake in for 15 to 20 minutes till they change to golden and crispy.

As the fish cakes are in the oven,  prepare the cherry tomatoes in a tray with melted butter and seasoning, so that its cooked with the fish cakes. 

Prepare the horseradish sauce by mixing the mayonaise and horseradish cream

Serve two fish cakes in each plate with grilled cherry tomatoes and horseradish sauce.