Herb and pea fishcakes
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
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.