Advertisement

Ingredients

  • 300g skinless white sustainable fish fillets
  • 4 spring onions, finely shredded
  • 3 tbsp milk
  • 50g butter
  • 500g potatoes, peeled and cut into chunks
  • ½ lemon, plus wedges to serve
  • 150g frozen peas, defrosted
  • a handful dill, finely chopped
  • a handful parsley, chopped
  • 1 tbsp for dusting flour
  • to serve salad

Method

  • STEP 1

    Steam the fish, then cool and flake. Put the spring onion in a pan with the milk and half the butter and cook until softened. Boil the potatoes until tender, cool a little, then roughly mash with the spring onion mixture. Season, adding a squeeze of lemon. Add the peas, fish and herbs. mix, keeping fish in big flakes.

  • STEP 2

    Form into 8 fishcakes. Dust lightly with flour. Heat the remaining butter in a non-stick pan and cook the cakes for 3-4 minutes each side until golden. Serve with lemon wedges and salad if you like.

Authors

Janine Ratcliffe Portrait
Janine RatcliffeFood director
Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement