Cod & Sweetcorn Fishcakes with Sweet Chilli Slaw

1 Adult Serving = 2 Kids Servings

Peel and chop the potatoes into chunks. Tip into a saucepan, cover with salted water and bring to the boil. Simmer for 15–20 mins until soft. Drain and steam-dry for a few minutes, then mash until smooth.

Heat the grill to high. Pat the cod dry, season with salt and pepper, and drizzle with olive oil. Pop it under the grill for 6 mins, until just cooked through. Set aside.

Thinly slice the spring onions, zest the lime, and drain the sweetcorn. Finely chop the coriander stalks (saving the leaves for the slaw and garnish).

Then add with half the Greek yoghurt, Thai curry paste to the potato mash. Flake in the grilled cod, keeping some nice chunky bits. Season with salt and pepper, then mix gently to combine.

Make the slaw. Finely shred the red cabbage and place in a bowl. Add the sweet chilli sauce, mayo, the remaining Greek yoghurt, juice of the lime, chopped coriander leaves, and a pinch of salt and pepper. Mix well to coat. (You can leave the dressing off the kids portion or serve on the side if).

Set up a breadcrumbing station: one plate with flour, one with a beaten egg, and one with panko. Form the fishcake mixture into patties (make smaller ones for the kids). One by one, coat each fishcake in flour, then egg, then panko.

If making ahead - at this point you can freeze.

Heat a generous lug of olive oil in a frying pan over a medium heat. Once hot, add the fishcakes in batches and fry gently for 3–4 mins on each side, turning occasionally, until golden and heated through.

Alternatively, cook in an air fryer at 200°C for 15–20 mins until crisp and hot.

Serve up!

Kids Plate: Dish up the mini fishcakes with a little slaw on the side and a dollop of yoghurt.

Parents Plate: Dish up your larger fishcakes and the slaw. Garnish with a scattering of sesame seeds and remaining coriander leaves.