zoom Cod, crab & watercress fishcakes with beetroot salsa
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    Cod, crab & watercress fishcakes with beetroot salsa

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    Cod, crab & watercress fishcakes with beetroot salsa

    • Preparation time: 20 minutes +30 minutes chilling
    • Cooking time: 30 minutes
    • Total time: 50-60 minutes chilling

    Serves: 4

    Ingredients

    1 large potato, about 350g, peeled and cut into chunks
    250g Waitrose 1 Line Caught Prime Cod Loin (from the fish counter)
    100g pot Seafood & Eat It Cornish White Crab
    100g bag watercress, chopped, plus extra to serve (optional)
    1 tbsp Cooks’ Ingredients Nonpareille Capers, drained
    1 British Blacktail Large Free Range Egg, beaten
    ½ x 20g pack fresh dill, leaves only, chopped
    Grated zest of 1 lime
    Plain flour, for dusting
    Oil and butter, for frying

    For the beetroot salsa
    250g pack cooked beetroot, drained and chopped
    Juice of 1 lime
    1 tbsp olive oil
    ½ x 20g pack fresh dill, leaves only, chopped
    1 tbsp Cooks’ Ingredients Nonpareille Capers, drained

    Method

    1. Cook the potato chunks in a pan of boiling water for 10-15 minutes until soft. Meanwhile, place the cod in a frying pan, add enough water to barely cover, and add a lid. Gently simmer for 8-10 minutes until cooked through.

    2. Drain the potato, place in a bowl and mash with a fork. Drain the cod, then flake it into the bowl. Add the crab, watercress, capers, egg, dill and lime zest, season and mix.

    3. Using damp hands and a lightly floured surface, form into 12 small fishcakes. Transfer to a board and chill for 30 minutes. Mix the salsa ingredients in a bowl.

    4. Heat 1 tbsp oil and a small knob of butter in a non-stick frying pan. Fry the fishcakes over a medium heat, in batches, for 4-5 minutes
    each side (add more oil and butter if needed). Serve with the salsa and extra watercress if you like.

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