Poach or microwave the cod. Break up into small pieces and mix with the mashed potato, add the herbs and check seasoning. Shape mixture into rounds, coat in flour, egg and then breadcrumbs, finish shaping. Fry in vegetable oil until golden brown. Sweat off onion and garlic in the butter, add the wine and reduce it down. Add the tomato puree, tomatoes, herbs and a dash of Worcestershire sauce. Allow to simmer for 5 minutes, check seasoning. Serve fish cakes with hot tomato sauce.
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|Serving Size: 1 Serving (2206g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 2805 (78%)|
|Amt Per Serving||% DV|
|Total Fat 311.6g||415 %|
|Saturated Fat 171.4g||857 %|
|Monounsaturated Fat 97.9g|
|Polyunsanturated Fat 23.3g|
|Cholesterol 4262.5mg||1312 %|
|Sodium 2038.5mg||70 %|
|Potassium 2244.5mg||59 %|
|Total Carbohydrate 134.5g||40 %|
|Dietary Fiber 12.4g||50 %|
|Sugars, other 122.1g|
|Protein 75.3g||108 %|
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Calories per serving: 3608
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