Herb & pea fishcakes
Adding peas to the mix gives a juicier texture to the finished fish cakes
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 45 minutes
- 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.
- 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.
per serving
293 kcalories, protein 19.7g, carbohydrate 28.9g, fat 11.7 g, saturated fat 6.9g, fibre 4g, salt 0.35 g
Recipe from olive magazine, February 2009.
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http://www.bbcgoodfood.com/recipes/9197/
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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
- handful dill , finely chopped
- 1 tbsp flour for dusting
- salad to serve
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 45 minutes
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
- handful dill , finely chopped
- 1 tbsp flour for dusting
- salad to serve
per serving
293 kcalories, protein 19.7g, carbohydrate 28.9g, fat 11.7 g, saturated fat 6.9g, fibre 4g, salt 0.35 g
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27 June 2009
CloClo rated this recipe
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08 September 2009
bengal-mad rated and commented on this recipe
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