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Recipe by olive magazine

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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.
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.

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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• CloClo

  27 June 2009

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• bengal-mad

  08 September 2009

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  Thought these were delish! My children enjoyed them too would make again for sure.

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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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