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Smoked trout fish cakes with mushy peas

Smoked trout fish cakes with mushy peas

A star rating of 2.5 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

These homemade fishcakes, with a horseradish kick are packed with flavour and goodness, perfect for a midweek meal

  • Healthy
Nutrition: per serving
low insalt1.28g


  • 600g potatoes , diced
  • 2 tbsp hot horseradish (we used English Provender)
  • 200g smoked trout fillets, flaked
  • zest and juice 1 lemon , plus extra lemon wedges to serve
  • 25g plain flour
  • 400g frozen peas
  • 100ml 3 and a half fl oz hot vegetable stock
  • 1 tbsp vegetable oil


  • STEP 1

    Cook the potatoes in boiling salted water for about 10 mins, until tender. Drain really well, then return to the pan and steam dry for a few mins. Remove from the heat, add the horseradish, then mash together.

  • STEP 2

    Gently stir in the flaked trout, lemon zest and half the juice with some seasoning. When the mixture is cool enough to handle, make 8 patty-shaped cakes, dust each one lightly with flour, then chill for 5 mins to set.

  • STEP 3

    To make the mushy peas, put the peas in a pan with the stock and bring to the boil, reduce the heat and cook for 3 mins until tender. Transfer to a food processor, or use a stick blender, and whizz for 30 secs to a crush. Tip them back into the pan, add a squeeze of lemon juice and some seasoning, and keep warm.

  • STEP 4

    Heat the oil in a frying pan until hot, cook the fish cakes for 3-4 mins on each side until golden and crisp – you may have to do this in batches. Serve with mushy peas and some extra lemon wedges on the side.

Recipe from Good Food magazine, July 2011

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A star rating of 2.5 out of 5.2 ratings

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