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Pea & mint fishcakes

Pea & mint fishcakes with green salad

Pea & mint fishcakes

Name: Pea & mint fishcakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8
Ingredients: 500g meaty white fish (cod or haddock work well); 2 tbsp vegetable oil plus a drizzle; 350g potatoes boiled and mashed; 1 spring onion finely chopped; 1 egg; 1-2 tbsp breadcrumbs (optional); green salad, tartare sauce and lemon wedges, to serve; 100g peas; small bunch of mint leaves picked; 25g pine nuts; ½ lemon juiced; 3 tbsp extra virgin olive oil; ½ garlic clove crushed; 25g parmesan grated; 10 tbsp flour seasoned; 2 eggs beaten; 12 tbsp breadcrumbs

Shivi Ramoutar

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Serves 6 - 8

Easy

Prep: 20 mins

Cook: 25 mins

plus 1 hr chilling

A star rating of 4.8 out of 5.7 ratingsRate

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Try these tasty pea and mint fishcakes for a family meal and they're sure to go down a treat with all ages. Serve with a green salad and tartare sauce

Freezable

Healthy

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Ingredients

Nutrition

Units:

MetricUS

500g meaty white fish

(cod or haddock work well)
2 tbsp vegetable oil

plus a drizzle
350g potatoes

boiled and mashed
1 spring onion

finely chopped
1 egg
1-2 tbsp breadcrumbs

(optional)
green salad, tartare sauce and lemon wedges, to serve

For the pea & mint pesto

100g peas
small bunch of mint

leaves picked
25g pine nuts
½ lemon

juiced
3 tbsp extra virgin olive oil
½ garlic clove

crushed
25g parmesan

grated

For the crumb coating

10 tbsp flour

seasoned
2 eggs

beaten
12 tbsp breadcrumbs

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Nutrition: Per serving (8)

kcal383
fat13g
saturates2g
carbs45g
sugars2g
fibre3g
protein21g
salt0.4g

Method

step 1

Heat the oven to 190C/170C fan/gas 5. Put the fish in a roasting tin, drizzle over some oil and cook for 10-15 mins until cooked through. Allow to cool, then flake into chunks, removing any skin and bones.
step 2

For the pesto, blitz together all the ingredients with a pinch each of salt and pepper, adding 1 tbsp water if it looks too thick.
step 3

Mix the fish, mashed potato, pesto, spring onion and egg with a little more seasoning, being careful not to break up the fish too much. Mix in 1-2 tbsp breadcrumbs if the mixture feels too wet. Shape into 6-8 cakes, put on a tray and chill in the fridge for 1 hr.
step 4

For the crumb, prepare a bowl of seasoned flour, a bowl of beaten egg and a bowl of breadcrumbs. Coat the fishcakes in the flour, then the egg, then breadcrumbs. Set aside. Can be frozen for up to one month. Defrost thoroughly before cooking.
step 5

Heat the 2 tbsp vegetable oil in a frying pan and fry the fishcakes (you may have to do it in batches) until golden brown, about 3-4 mins on each side. Serve with salad, tartare sauce and lemon wedges.

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A star rating of 4.8 out of 5.7 ratings

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