Cod and Chickpea Cakes with Pepper Salad

• 200 gskinless boneless cod fillet, patted dry
• 160 gtinned chickpeas, drained, rinsed and patted dry
• 1medium egg, beaten
• 30 gdried breadcrumbs
• 40 gonion, very finely chopped
• 8 gflat-leaf parsley, finely chopped
• 20 mlolive oil, divided
• Fine salt, to taste
• Black pepper, to taste
• 150 groasted red peppers in brine, drained and roughly sliced
• 180 gtomatoes, roughly chopped
• 100 gcucumber, cut into small chunks
• 15 mlred wine vinegar

Method

1. 1Check the cod carefully for bones. Chop it finely with a sharp knife until the pieces are about 5 mm; it should be finely chopped fish, not a smooth paste. Keep the raw fish and utensils away from the salad ingredients.
2. 2Mash the chickpeas with a fork in a bowl until mostly broken up, leaving a few rough pieces for texture. Add the cod, beaten egg, breadcrumbs, onion, parsley and a little salt and black pepper. Mix firmly until it holds together, then leave for 3 minutes so the crumbs absorb the moisture.
3. 3With lightly damp hands, shape four cakes about 8 cm wide and 2 cm thick. Press the edges so they hold, keeping the surfaces a little rough. Brush both sides with 10 ml of the olive oil. If the mixture is soft, press it together firmly rather than making thin loose patties.
4. 4Heat a 5–6 litre air fryer to 190°C for about 3 minutes. Arrange the four cakes in one layer with gaps for air to circulate. If they do not fit comfortably, cook two batches and add 17 minutes to the total. Air-fry for 14–17 minutes, carefully turning after 9 minutes once the first side has set. They should be golden at the edges and hot through the centre; check the middle reaches 75°C for 30 seconds because the cakes contain raw fish and egg.
5. 5While the cakes cook, toss the peppers, tomatoes and cucumber with the vinegar and remaining 10 ml oil. Leave for at least 5 minutes so the tomatoes release some juice. Taste before adding salt, as the jarred peppers may already be salty.
6. 6Serve two cakes per person with the salad loosely piled beside them. Spoon the tomato and pepper dressing around the cakes to keep the meal juicy without soaking their browned tops.

Per serving

kcal

407

protein

30.9g

fibre

8g

carbs

34.6g

fat

14.6g