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salmon & pollock fishcakes with lemony peas

“There’s something truly comforting about fishcakes. Served on a bed of garden peas with perks pimped up with zesty lemon they’re a really tasty meal and require nothing else than some rich and creamy tartare sauce.”

SERVES: 4   PREP TIME: 30 MINS   (CHILL TIME: 30 MINS)   COOKING TIME: 10 MINS

Ingredients

For the peas:

1 pot of garden peas with perks

½ lemon, zest and juice

Handful mint or dill (optional)

For the fishcakes:

350g floury potatoes, peeled and cut into chunks

Butter and milk

250g frozen pollock fillets

250g salmon

½ lemon, zest and juice

Handful flatleaf parsley, chopped

2 spring onions, finely chopped

Salt and pepper

25g plain flour

1 egg, beaten

100g breadcrumbs

Oil for cooking

Method

  1. Cook the fish as per packet instructions. Remove skin and any bones and flake into chunks.
  2. Boil the potatoes and mash with butter and milk.
  3. Combine the fish with the mashed potatoes, lemon zest and juice, parsley and spring onions. Season with salt and pepper.
  4. Form the mixture into 8 fishcakes.
  5. Dust with flour, dip into beaten egg and coat with breadcrumbs. Cover and chill for 30 mins.
  6. Heat 2 tblsp oil in a pan and cook the fishcakes in batches for 4-5 mins on each side.
  7. Decant the garden peas with perks into a pan and add the lemon zest and juice. Heat as per instructions
  8. Serve fishcakes with the peas and tartare sauce.

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