Herb and pea fishcakes
Serves 4
A little effort
Total time:
Fishcakes are a great budget choice because they make a little fish go a long way. These easy fishcakes are flavoured with lemon, spring onions and dill. Try making a batch for friends or family this weekend
Skip to ingredients
- 300g skinless white sustainable fish fillets
- 4 spring onionsfinely shredded
- 3 tbsp milk
- 50g butter
- 500g potatoespeeled and cut into chunks
- ½ lemonplus wedges to serve
- 150g frozen peasdefrosted
- a handful dillfinely chopped
- a handful parsleychopped
- 1 tbsp for dusting flour
- to serve salad
Nutrition: per serving
- kcal293
- fat11.7g
- saturates6.9g
- carbs28.9g
- fibre4g
- protein19.7g
- salt0.35g
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.
