Potato and pea fishcakes

Potato and pea fishcakes
  • Serves icon Serves 4
  • Time icon Hands-on time 30-35 min, plus cooling

All you need for this simple fishcake recipe is a few basic ingredients, including frozen peas, to make a tasty meal.

Prefer salmon? These hot-smoked salmon and parsley fishcakes are a must-make, especially when served with lemon mayonnaise.

Nutrition: per serving

Calories
357kcals
Fat
9.1g (2.3g saturated)
Protein
30.5g
Carbohydrates
38.7g (2.3g sugars)
Fibre
6.5g
Salt
2.5g
Calories
357kcals
Fat
9.1g (2.3g saturated)
Protein
30.5g
Carbohydrates
38.7g (2.3g sugars)
Fibre
6.5g
Salt
2.5g

Ingredients

  • 600g floury potatoes, such as king edward or maris piper
  • Generous knob of butter
  • 500g sustainable undyed smoked haddock fillets
  • Whole milk for poaching
  • 125g frozen peas
  • Plain flour for dusting
  • Olive oil for shallow frying
  • Tartare sauce and salad leaves to serve (optional)

Method

  1. Peel and cut the potatoes into chunks. Cook in boiling salted water for 15-20 minutes until tender. Drain thoroughly, tip into a bowl, then mash with the butter until mostly smooth.
  2. Meanwhile, put the haddock in a pan, cover with milk, then heat until gently steaming and cook for 6-8 minutes. Drain, cool, then break into flakes using a fork (discard the skin).
  3. Tip the peas into a heatproof bowl, pour over freshly boiled water from a kettle and leave for 2 minutes, then drain.
  4. Stir the haddock and peas into the potato with some black pepper and a little salt. When cooled, shape into 8 fishcakes.
  5. Put the flour on a plate and lightly dust the fishcakes in it. Heat the oil in a large frying pan over a medium-high heat, then fry the fishcakes for 3-4 minutes on each side until golden. Do this in batches, then keep warm in a low oven. Serve with tartare sauce and salad leaves, if you like.

delicious. tips

  1. The milk used for poaching the smoked haddock will be perfect in a fish pie or chowder.

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