Mexican Corn And Fish Cakes - cooking recipe

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

Preparation

Prepare polenta according to package instructions, adding 1 tsp salt. Add the refried beans and mix well.
Poach cod in milk for 4-5 minutes until opaque. Remove from heat and flake, discarding skin and bones.
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.
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.