Herb and pea fishcakes

Name: Herb and pea fishcakes
Total time: 45 min
Yield: 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

Janine Ratcliffe

Published: December 19, 2014 at 2:29 PM

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Serves 4

A little effort

Total time: 45 mins

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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

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Ingredients

Nutrition

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

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.

Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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