Potato and pea fishcakes
- September 2014
- Serves 4
- 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.
- 9.1g (2.3g saturated)
- 38.7g (2.3g sugars)
- 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)
- 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.
- 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).
- Tip the peas into a heatproof bowl, pour over freshly boiled water from a kettle and leave for 2 minutes, then drain.
- Stir the haddock and peas into the potato with some black pepper and a little salt. When cooled, shape into 8 fishcakes.
- 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.
The milk used for poaching the smoked haddock will be perfect in a fish pie or chowder.
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