Pea & mint fishcakes
Delight in the refreshing flavors of pea and mint in these delectable fishcakes. Perfectly seasoned and deliciously crispy on the outside, these fishcakes are a must-try for anyone who loves a culinary adventure.
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
Instructions:
- Preheat the oven to 190C/170C fan/gas 5. Place the fish in a roasting tin, drizzle with some oil, and bake for 10-15 mins until fully cooked. Let it cool down, then flake it into pieces, ensuring to remove any skin and bones.
- To make the pesto, blend all the ingredients together with a pinch of salt and pepper, add 1 tbsp water if the consistency is too thick.
- Combine the fish, mashed potato, pesto, spring onion, and egg with some additional seasoning, being cautious not to break the fish too much. Add 1-2 tbsp breadcrumbs if the mixture is too moist. Shape the mixture into 6-8 cakes, place them on a tray, and refrigerate for 1 hr.
- For the coating, set up bowls of seasoned flour, beaten egg, and breadcrumbs. Dredge the fishcakes in flour, then egg, and finally breadcrumbs. Set them aside. They can be frozen for up to one month. Make sure to thaw completely before cooking.
- In a frying pan, heat 2 tbsp of vegetable oil and fry the fishcakes (you may need to do this in batches) until they are golden brown, approximately 3-4 mins on each side. Serve with salad, tartare sauce, and lemon wedges.
Summary:
- Calories: 1102 kcal
- Fat: 41 g
- Protein: 115 g
- Carbs: 70 g
- Potassium: 3115 mg
- Magnesium: 228 mg