Mexican Corn And Fish Cakes

• 1 cup polenta
• 7 ounces refried beans canned
• 8 ounces cod fillet
• 2/3 cup milk
• 1 bunch spring onions trimmed and chopped
• 1 red chili small, seeded and chopped
• 1 tablespoon oil
• 3 tablespoons cilantro chopped
• 6 ounces breadcrumbs fresh white
• oil to pan fry
• guacamole to serve
• 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 small, oil, cilantro, white, oil, guacamole to, salad

Taken from www.yummly.com/recipe/Mexican-Corn-and-Fish-Cakes-1403127 (may not work)