The ‘leftovers’ dish we bought all the ingredients for…

And they were worth every penny! The addition of chorizo to fish cakes made them so much more exciting, it even created a little bit of heat which was warmly welcomed. With only 3 steps in the recipe, you would think this is a quick one to make… but it really isn’t!  We found this recipe in the Notebook Magazine (free with the Sunday Mirror).

  1. Mash the peeled new potatoes and flake in the cod.
  2. Finely chop the chorizo and parsley, add to the potato mixture and combine. Season with salt and pepper. Shape into 2-3 patties. Dip each one in the flour, then the beaten egg and then the breadcrumbs,
  3. Heat a glug of olive oil in a frying pan over a medium heat and fry each fish cake for 5 mins each side, or until golden, crisp and piping hot.

Step 3 alone is at least 2 steps, and it takes a while to even get to step 1! However, regardless of the lengthy process I think we will be making these again. We served them with sweet potato wedges and a leafy salad.


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