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Cod & Potato Cakes with Creamy Pea Purée & Lemon
Heart Healthy

Cod & Potato Cakes with Creamy Pea Purée & Lemon

By: James Quinn 4.1(3 reviews)

Golden cod & potato cakes with creamy pea purée and lemon — simple, elegant, and perfectly balanced.

TIME
TIME
20 min
SERVINGS
SERVINGS
2 ppl
DIFFICULTY
DIFFICULTY
Easy
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Ingredients

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  • 2 Larry’s Catch Cod & Potato Cakes (frozen)
  • 1 cup frozen green peas
  • 1 tbsp olive oil
  • 1 tbsp plain Greek yogurt (optional for creaminess)
  • 1 tsp fresh lemon juice
  • Sea salt, to taste
  • Freshly cracked black pepper, to taste
  • Fresh herbs (dill or parsley), for garnish
  • Lemon wedges, for serving

Instructions

  • Cook cod & potato cakes from frozen. Pan fry on medium-high heat for about 6 minutes per side until golden brown, or oven bake at 425°F for 20–22 minutes, turning halfway through.
  • Cook peas in boiling water for 2–3 minutes until tender, then drain.
  • Blend peas with olive oil, lemon juice, Greek yogurt (if using), salt, and pepper until smooth but still vibrant green.
  • Spread pea purée onto plates and top with hot cod & potato cakes. Garnish with fresh herbs and a squeeze of lemon.

Nutrition Values

Per serving (200 g)
  • Calories: 300 kcal
  • Protein: 20 g
  • Fat: 9 g
  • Carbohydrates: 32 g
  • Fiber: 4 g
  • Sodium: 700 mg

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