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pea and bacon salad topped with a fish cake and poached egg that have been cut into.

Cod Fishcakes with Bacon and Pea Salad

A brilliant way to turn shop-bought fishcakes into a full and satisfying family meal. Warm pea and bacon salad, topped with a cod fishcake and finished with a runny poached egg. Yum!

Course Dinner
Cuisine British
Keyword Family Meal, mid week dinner
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Author Nicky Corbishley

Ingredients

  • 4 saucy fish cod fish cakes
  • 1 tbsp vegetable oil
  • 6 strips bacon chopped into small pieces
  • 1 red onion sliced
  • 1 ½ cups (225g) fresh peas or frozen petits pois (no need to thaw)
  • ½ tsp salt
  • ½ tsp freshly ground black pepper
  • 2 cups (40g) packed pea shoots
  • Juice of half a lemon
  • 4 eggs

Instructions

  • Cook the fishcakes in the oven as per instructions (25 minutes at 200C(fan)/400F)
  • In a large frying pan, heat the oil over high heat.
  • Add the bacon and cook, stirring often, until lightly browned and golden, about 5 minutes. Remove from the pan.
  • Meanwhile, bring a large pan of water to the boil – ready for the poached eggs. Turn down to a gentle simmer.
  • Add the onion to the frying pan (there should still be some bacon-flavoured oil in there) and lower the heat to medium. Cook, stirring often, for 3 minutes, until the onion starts to soften.
  • Add the peas, salt and pepper to the frying pan and continue to cook, stirring occasionally, for 4 to 5 minutes, or until the peas are hot through. Then add the bacon back in.
  • Meanwhile, bring the water back up to a rolling boil. Break an egg into a small bowl, and carefully tip into the boiling water. Repeat with the second egg.
  • Simmer for 2-3 minutes, until the white is cooked and the yolk is still soft. Remove from the pan with a slotted spoon and drain on a piece of kitchen roll.
  • Repeat with the other two eggs.
  • Turn off the heat on both pans. Add the pea shoots to the bacon and pea pan. Squeeze in the lemon juice. Toss together to coat the pea shoots with the oil and slightly wilt.
  • Spoon the pea mixture onto four plates. Top each with a cod fishcake and a poached egg. Serve immediately.

Notes

Nutritional Information is per serving

Nutritional Information

Calories: 492kcal | Carbohydrates: 28g | Protein: 27g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 185mg | Sodium: 1025mg | Potassium: 299mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1135IU | Vitamin C: 105mg | Calcium: 45mg | Iron: 2mg
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