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Ingredients
- 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
Method
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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.
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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
