Mexican Corn And Fish Cakes Recipe

Name: Mexican Corn And Fish Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup polenta; 7 oz canned refried beans; 8 oz cod fillet; 2/3 cup milk; 1 bunch spring onions, trimmed and chopped; 1 None small red chili, seeded and chopped; 1 tbsp oil; 3 tbsp cilantro, chopped; 6 oz fresh white breadcrumbs; None None Oil to pan fry; None None Guacamole, to serve; None None Salad, to serve

Servings: persons

1 cup polenta
7 oz canned refried beans
8 oz cod fillet
2/3 cup milk
1 bunch spring onions, trimmed and chopped
1 None small red chili, seeded and chopped
1 tbsp oil
3 tbsp cilantro, chopped
6 oz fresh white breadcrumbs
None None Oil to pan fry
None None Guacamole, to serve
None None Salad, to serve

1
Prepare polenta according to package instructions, adding 1 tsp salt. Add the refried beans and mix well.
2
Poach cod in milk for 4-5 minutes until opaque. Remove from heat and flake, discarding skin and bones.
3
Fry the spring onions and chili in 1 tbsp oil for 4 minutes. Fold into polenta mixture with the fish and cilantro. Shape the mixture into 8 patties and coat in breadcrumbs, pressing firmly.
4
Pan fry the cakes in batches for 6 minutes, turning once, until golden and crisp. Drain well and serve warm with the guacamole and salad.

302

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup polenta, 7 oz canned refried beans, 8 oz cod fillet, 2/3 cup milk, and more.

Yes, Mexican Corn And Fish Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mexican Corn And Fish Cakes

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