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Fishcakes with pea crush
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Prep Time:
45 minutes
Cook Time:
8 minutes
Total Time:
53 minutes
Wholesome and effortless, this recipe is perfect for a relaxed yet delicious meal.
Ingredients:
  • 250.00 ml mashed potato (2 large potatoes)
  • 210g can pink salmon, drained, skin and bones discarded
  • 210g can tuna in oil, drained
  • 1 small onion, finely chopped
  • 1 garlic clove, finely chopped
  • 23.40 gm Dijon mustard
  • Grated zest of 1 lemon, plus wedges to squeeze
  • 40.00 ml finely chopped flat-leaf parsley
  • 125ml milk
  • 150g plain flour
  • 200g panko breadcrumbs (see note)
  • Sunflower oil, to shallow-fry
  • 360g pea
  • 30g unsalted butter
Instructions:
  • Mix together the potato, salmon, tuna, onion, garlic, mustard, lemon zest, parsley, salt, and pepper until well combined. Shape the mixture into 12 small logs, each about 6cm long. Chill in the fridge for 20 minutes to set.
  • In a shallow bowl, whisk together the eggs and milk. Season the flour with salt and pepper in another bowl. Place the breadcrumbs in a separate dish. Coat the fishcakes by dipping them in the flour, followed by the egg mixture, and finally in the breadcrumbs.
  • In a pan, heat a generous layer of sunflower oil over medium-high heat. Fry the fishcakes in batches for 3-4 minutes until they are crispy and golden, making sure to turn them halfway through.
  • Cook the peas in boiling salted water for 5 minutes until tender. Drain well and return to the pan with the butter. Season with salt and pepper, then lightly crush using a masher.
  • Garnish the fishcakes with crushed peas and lemon halves before serving.

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