Lemon Fish Cakes with Spring Pea Salad Recipe

If you’re looking for a fresh, flavorful dinner that’s both comforting and zingy, you have to try my Lemon Fish Cakes with Spring Pea Salad Recipe. It’s one of those dishes that tastes fancy but comes together quickly—perfect for weeknights or casual gatherings. You’ll love how the bright lemon and fresh peas beautifully complement the crispy, tender fish cakes. Trust me, once you make this, it might just become a family favorite in your house too!

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Ingredients You’ll Need

This recipe comes together with everyday ingredients that compliment each other beautifully. Using frozen mashed potatoes saves time and keeps things simple, while fresh lemon and mint pack in fresh flavor. Here’s what you’ll want to grab from the store before you start:

• White fish fillets: I prefer mild fish like cod or haddock—they break apart nicely and absorb all the flavors.
• Olive oil: Use a good-quality extra virgin for best flavor, especially since it’s used for frying and dressing.
• Frozen mashed potatoes: A brilliant shortcut that keeps the cakes tender without needing to boil or mash your own.
• Egg: Acts as the binder, holding your fish cake mixture together.
• Lemon (zest and juice): This adds brightness and zing that I absolutely adore in fish dishes.
• Aioli: Adds creaminess and subtle garlic flavor to the cakes and a luscious dollop on the side.
• Plain flour: Used to help bind the fish cakes and dust before frying for that crunch.
• Wholegrain mustard: Brings a lovely depth and slight tang that pairs beautifully with fish.
• Frozen peas: I like that they’re quick to prepare and add sweetness and bright color.
• Fresh mint: Chopped mint gives the pea salad a burst of freshness that really lifts the dish.
• Rocket (arugula): Adds a peppery bite and contrast in texture to the salad.

Variations

I love making this recipe versatile—whether you want it lighter, more indulgent, or suitable for a particular diet, there’s a way to tweak it and still get that amazing taste and texture.

• Gluten-Free: I’ve swapped plain flour for almond flour or gluten-free breadcrumbs before, and it works wonders while keeping the crispy texture.
• Herb Boost: Sometimes I add dill or tarragon alongside mint for an herbal twist that’s especially delicious if you’re using salmon.
• Spicy Kick: Add a pinch of chili flakes or a little hot sauce in the mix to give the cakes a subtle heat that my family loves.
• Vegetarian Option: Swap the fish for mashed chickpeas or white beans and add extra herbs for flavor—while different, it’s still lovely served with the pea salad.

How to Make Lemon Fish Cakes with Spring Pea Salad Recipe

Step 1: Sear the Fish to Perfect Flakiness

Start by heating a drizzle of olive oil in a nonstick pan over high heat. Pat your fish fillets dry—this step is key to achieving a lovely golden crust—and season them with salt and pepper. Cook the fish for 2 minutes on each side or until it’s golden and cooked through. You’ll notice how beautiful and flaky it becomes, making it easier to break apart for the cakes.

Step 2: Mix Up the Fish Cake Base

Place the cooked fish in a large bowl, then gently break it up with a whisk or fork, so you have shredded fish without big lumps. Prepare the frozen mash according to the package—but skip adding butter or milk, so the cakes hold together better. Add the mashed potato to the fish, then mix in the egg, lemon zest, aioli, flour, wholegrain mustard, and a sprinkle of salt and pepper. Combine everything well—you’ll find the mix sticky enough to shape but not overly wet.

Step 3: Shape, Dust, and Fry

Using your hands, shape the mixture into 10–12 even patties—this is where I like to get my hands a little messy because it helps ensure each cake holds together well. Dust each patty lightly with extra plain flour. Then, heat olive oil over medium-high heat in your nonstick pan and fry the fish cakes for about 2–3 minutes per side until golden brown and crispy. Once they’re done, place them on a paper towel-lined plate to drain any excess oil.

Step 4: Whip Up the Fresh Spring Pea Salad

While the fish cakes are cooking, bring a pot of water to boil and add the frozen peas, cooking them for just 1 minute until they turn vibrant green. Drain immediately, then lightly crush the peas with a fork or potato masher in a bowl. Add the lemon juice, chopped mint, rocket, a drizzle of olive oil, and season with salt and pepper. This salad brings freshness and a bit of peppery crunch to the plate—definitely don’t skip it!

Step 5: Serve with Extra Aioli and Lemon

Plate the warm fish cakes alongside the pea salad, adding a generous dollop of aioli and some lemon wedges. The aioli adds creaminess and a lovely garlicky contrast, while the lemon wedges let you decide how zesty you want each bite. This is when the dish really shines!

How to Serve Lemon Fish Cakes with Spring Pea Salad Recipe

Garnishes

I love adding a bit more fresh mint sprinkled on top for that extra hit of freshness. Sometimes a few thin slices of radish or a handful of microgreens pump up the visual appeal and add subtle crunch. And don’t underestimate the power of a generous lemon wedge on the side—you can squeeze on more juice as you eat to brighten every bite.

Side Dishes

My go-to side dishes with this meal are simple—steamed new potatoes or a light quinoa salad work really well. Sometimes, I serve it with crusty bread to scoop up every bit of aioli and salad dressing. Roasted vegetables, like asparagus or carrots, also complement this dish nicely without overpowering those fresh pea flavors.

Creative Ways to Present

For special occasions, I’ve plated these fish cakes on a long wooden board with little bowls of aioli, lemon wedges, and the pea salad scattered around for a shared, casual vibe. Another fun idea is stacking a fish cake with a spoonful of pea salad on top, finishing with a leaf of mint—makes for a pretty appetizer or party snack!

Make Ahead and Storage

Storing Leftovers

I usually store leftover fish cakes in an airtight container in the fridge—they keep well for up to 2 days. Just be sure they’re completely cool before sealing the container to avoid sogginess. The pea salad is best eaten fresh, though you can make it a few hours ahead and store it separately chilled.

Freezing

Freezing fish cakes works well for me—I lay them out on a tray to freeze individually before transferring to a freezer bag. They keep for up to 1 month. When you’re ready to eat them, just thaw overnight in the fridge and reheat gently.

Reheating

To reheat, I prefer popping leftover fish cakes in a hot oven or toaster oven at 375°F (190°C) for 10–12 minutes, turning halfway through. This helps bring back their crispiness, which microwaving unfortunately doesn’t do as well. Reheat the pea salad separately or make fresh for the best experience.

FAQs

Final Thoughts

I absolutely love how this Lemon Fish Cakes with Spring Pea Salad Recipe brings bright, fresh flavors to the dinner table while still feeling hearty and satisfying. When I first tried this combination, I was amazed at how the lemon and mint transformed a simple fish cake into something special. I’m excited for you to try it out and enjoy all the zing and crunch that make it a standout meal. Give it a go—you’ll find it’s not only delicious but also a total crowd-pleaser!

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