Mexican Corn And Fish Cakes

• 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.

polenta, beans, cod fillet, milk, spring onions, red chili, oil, cilantro, fresh white breadcrumbs, oil, salad

Taken from recipes-plus.com/api/v2.0/recipes/26649 (may not work)