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
Family Meal, mid week dinner
saucy fish cod fish cakes
chopped into small pieces
(225g) fresh peas or frozen petits pois
(no need to thaw)
freshly ground black pepper
(40g) packed pea shoots
Juice of half a lemon
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.
Nutritional Information is per serving
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Cod Fishcakes with Bacon and Pea Salad https://www.kitchensanctuary.com/fishcakes-bacon-pea-salad/