Kitchen Sanctuary · by Nicky Corbishley★ 5.0 (3)
Cod Fishcakes with Bacon and Pea Salad
NUTRITION · PER SERVING30M COOK
CAL 18%·PRO 35%
CARBS 18G20% OF CAL
5G FIBER0G ADDED6G INTRINSIC6G OTHER6G TOTAL SUGAR
FAT 24G61% OF CAL
8G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Warm pea and bacon salad topped with a cod fishcake and finished with a poached egg. A British family meal that turns shop-bought fishcakes into a complete dish.
mainbritishsaladfish🍳 skillet🔥 ovendairy freegluten free
View the full recipe on Kitchen Sanctuary →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 saucy fish cod fish cakes
- 1 tbsp vegetable oil
- 6 strips bacon (chopped into small pieces)
- 1 red onion (sliced)
- 225 g (1 1/2 cups) fresh peas or frozen petits pois ((no need to thaw))
- ½ tsp salt
- ½ tsp freshly ground black pepper
- 40 g (2 cups) packed pea shoots
- juice of half a lemon
- 4 eggs
At a glance
PER SERVING · TIME 30M
CAL 18%·PRO 35%
CARBS 18G20% OF CAL
5G FIBER0G ADDED6G INTRINSIC6G OTHER6G TOTAL SUGAR
FAT 24G61% OF CAL
8G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 774mg
- Total sugar
- 6g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 398mg
- Calcium
- 64mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 774MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.