Description
These Lemon Fish Cakes with Spring Peas are a delicious and zesty meal combining tender white fish, creamy mashed potatoes, and fresh lemon zest. Pan-fried until golden and crispy, they are served alongside a vibrant pea and mint salad dressed with lemon juice and olive oil for a fresh, flavorful dish perfect for a light lunch or dinner.
Ingredients
Scale
Main Ingredients
- 250g white fish fillets
- 2 tsp olive oil, plus extra for frying and dressing
- 500g frozen mashed potatoes
- 1 egg
- 1 lemon, zest and juice
- 1 Tbsp aioli, heaped
- 2 Tbsp plain flour, plus extra for dusting
- 1 Tbsp wholegrain mustard
- 250g frozen peas
- Handful of fresh mint, chopped
- Half a bag of rocket, roughly chopped
Instructions
- Cook the Fish: Heat a nonstick frying pan over high heat with a drizzle of olive oil. Pat the fish fillets dry with a paper towel, season with salt and pepper, then cook for a couple of minutes on each side until golden and cooked through.
- Prepare the Fish Mixture: In a large mixing bowl, use a whisk to break the cooked fish into shreds, removing any large clumps for an even texture.
- Cook Mashed Potatoes: Prepare the frozen mashed potatoes according to the package instructions but skip adding butter or milk if suggested. Add the mashed potatoes to the bowl with the shredded fish.
- Mix Ingredients: Add the egg, lemon zest, aioli, plain flour, wholegrain mustard, and a sprinkle of salt and pepper to the fish and mashed potato mixture. Stir well until all ingredients are thoroughly combined.
- Form Fish Cakes: Use your hands to shape the mixture into 10-12 evenly sized patties. Lightly dust each patty with plain flour to coat.
- Fry Fish Cakes: Add an extra drizzle of olive oil to the nonstick pan and heat over medium-high. Pan-fry the fish cakes for 2-3 minutes on each side until they turn golden brown and crispy. Transfer the cooked cakes onto a plate lined with paper towels to drain excess oil.
- Prepare Pea Salad: Bring a pot of water to a boil and cook the frozen peas for 1 minute or until bright green. Drain and transfer the peas to a bowl. Lightly crush the peas with a fork or potato masher, then add lemon juice, chopped mint, rocket, and a drizzle of olive oil. Season with salt and pepper to taste.
- Serve: Plate the hot fish cakes alongside the fresh pea salad and serve with an extra dollop of aioli and lemon wedges for extra zest.
Notes
- Zesty fish cakes with a crispy exterior and tender interior, flavored with fresh lemon and mustard.
- Frozen mashed potatoes make the preparation quick and easy without sacrificing creaminess.
- The pea and mint salad adds a refreshing, vibrant contrast to the rich fish cakes.
- Serve with extra aioli and lemon wedges for added flavor.
Nutrition
- Serving Size: 1 fish cake
- Calories: 385
- Sugar: 12 g
- Sodium: 630 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 5 g
- Protein: 23 g
- Cholesterol: 111 mg
