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Cod & Pea Fritters

with Tarragon-Lemon Mayo & Rainbow Slaw

Cooking time

40 minutes

Servings

2/4

Calories

700 /serving

Are you on board for an eastern seaboard supper? Flaky cod, green peas and mashed potatoes make for some of the finest fish fritters you’ve ever tasted. Add a heavenly mayonnaise, blended with fresh tarragon and lemon, for a touch of refinement.

We will send you:

  • 2 Wild-caught cod fillets (MSC-certified)
  • 1 Lemon
  • 225g Potatoes
  • 4g Tarragon
  • 150g Rainbow veggie mix (carrot, red cabbage, broccoli)
  • 60g Panko
  • 60ml Mayonnaise
  • 150g Green peas

Contains: Cod • Eggs • Wheat

You will need:

Large pan (non-stick if possible)
Medium pot
Oil
Salt & pepper (S&P)
Strainer
1 or 2 Eggs
Peeler
Total Fat
34 g
Saturated Fat
4 g
Sodium
780 mg
Total Carb
63 g
Sugars
9 g
Protein
39 g
Fibre
9 g
Preparation
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Make the mash

  • Bring a medium pot of salted water to a boil.

  • Peel and medium-dice the potatoes.

  • Add to the pot of boiling water and boil, 14 to 16 min., until very tender.

  • Drain and return to the pot.

  • Mash until smooth; season with S&P.


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Mise en place

  • Meanwhile, halve the lemon; juice ½ and quarter the remaining ½.

  • Pick the tarragon leaves off the stems; finely chop the leaves.


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Cook the cod

  • Pat the cod dry; season with S&P.

  • In a large pan (non-stick if possible), heat a drizzle of oil on medium-high.

  • Add the cod* and cook, 2 to 3 min. per side, until golden brown and cooked through.

  • Transfer to a bowl and flake into small pieces.

  • Wipe out and reserve the pan.


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Prepare & fry the fritters

  • To the pot of mash, add 1 egg (double for 4 portions), the cod, peas, panko and S&P.

  • Form into 8 patties (double for 4 portions).

  • In the reserved pan, heat a generous drizzle of oil on medium-high.

  • Add the fritters and fry, 1 to 2 min. per side, until beginning to brown.

  • Transfer to a paper towel-lined plate (or cooling rack) and season with S&P.

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Make the slaw & tarragon-lemon mayo

  • In a medium bowl, combine the veggie mix, all but 1 tsp of the lemon juice (double for 4 portions), a drizzle of oil and S&P.

  • In a small bowl, combine the mayo, tarragon, remaining lemon juice and S&P.


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Plate your dish

  • Divide the fritters and slaw between your plates.

  • Serve the tarragon-lemon mayo on the side.

  • Garnish with the lemon wedges. Bon appétit!


*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.