Herb and pea fishcakes

  • serves 4
  • A little effort

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.



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


  • 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.

Nutritional Information

  • Kcals 293
  • Fat 11.7g
  • Saturates 6.9g
  • Carbs 28.9g
  • Fibre 4g
  • Protein 19.7g
  • Salt 0.35g