PEA & MINT FISHCAKES

Pea & mint fishcakes image

Try these tasty pea and mint fishcakes for a family meal and they're sure to go down a treat with all ages. Serve with a green salad and tartare sauce

Provided by Shivi Ramoutar

Categories Dinner

Time 45m

Number Of Ingredients 17

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

Steps:

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.

Nutrition Facts : Calories 383 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 21 grams protein, Sodium 0.4 milligram of sodium