Pea & mint fishcakes

cod family fishcakes haddock healthy mint peas

N/A

Source

Ingredients

500g meaty white fish (cod or haddock work well)

2 tbsp vegetable oil, plus a drizzle

350g potatoes, boiled and mashed

1 spring onion, finely chopped

1 egg

1-2 tbsp breadcrumbs (optional)

green salad, tartare sauce and lemon wedges, to serve

100g peas

small bunch of mint, leaves picked

25g pine nuts

½ lemon, juiced

3 tbsp extra virgin olive oil

½ garlic clove, crushed

25g parmesan, grated

10 tbsp flour, seasoned

2 eggs, beaten

12 tbsp breadcrumbs

Method

Heat the oven to 190C/170C fan/gas 5. Put the fish in a roasting tin, drizzle over some oil and cook for 10-15 mins until cooked through. Allow to cool, then flake into chunks, removing any skin and bones.

For the pesto, blitz together all the ingredients with a pinch each of salt and pepper, adding 1 tbsp water if it looks too thick.

Mix the fish, mashed potato, pesto, spring onion and egg with a little more seasoning, being careful not to break up the fish too much. Mix in 1-2 tbsp breadcrumbs if the mixture feels too wet. Shape into 6-8 cakes, put on a tray and chill in the fridge for 1 hr.

For the crumb, prepare a bowl of seasoned flour, a bowl of beaten egg and a bowl of breadcrumbs. Coat the fishcakes in the flour, then the egg, then breadcrumbs. Set aside. Can be frozen for up to one month. Defrost thoroughly before cooking.

Heat the 2 tbsp vegetable oil in a frying pan and fry the fishcakes (you may have to do it in batches) until golden brown, about 3-4 mins on each side. Serve with salad, tartare sauce and lemon wedges.