Mushy Pea Fishcakes Recipe

Name: Mushy Pea Fishcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 700 g floury potatoes, peeled and diced; 400 g haddock fillets or 400 g similar white fish fillets; 300 ml milk; 1 tablespoon mint jelly; 300 g of mushy peas; 2 tablespoons plain white flour, seasoned; 1 egg, beaten; 8 -10 tablespoons breadcrumbs; sunflower oil, for frying; 1 lemon; 3 tablespoons mayonnaise; salt and pepper

Servings: persons

700 g floury potatoes, peeled and diced
400 g haddock fillets or 400 g similar white fish fillets
300 ml milk
1 tablespoon mint jelly
300 g of mushy peas
2 tablespoons plain white flour, seasoned
1 egg, beaten
8 -10 tablespoons breadcrumbs
sunflower oil, for frying
1 lemon
3 tablespoons mayonnaise
salt and pepper

1
Cook the diced potatoes in a large pan of boiling water for 12-15 minutes, until tender.
2
Place the fish in a saute and pour over the milk. Cover, bring to the boil and then remove from the heat and set aside for 5 minutes or, until cooked through.
3
Drain the diced potatoes well and return to the pan. Add the mint jelly and some salt and pepper and mash together. Remove the fish from the pan and drain it well, discarding the milk. Flake the fish into the potatoes. Add the mushy peas and stir together. Shape and the mixture into four firm, even sized cakes.
4
Dust the fishcakes lightly with the seasoned flour. Put the beaten egg into a shallow bowl and spread the breadcrumbs on a plate. Then dip the fishcakes into the beaten egg and then into the breadcrumbs.
5
Heat a little sunflower oil in a frying pan and gently cook the fishcakes for 2 minutes on each side or until crisp and golden. Drain on kitchen paper. The fishcakes may have to be cooked in two batches.
6
Cut the lemon into wedges. Squeeze a little lemon juice into the mayonnaise. Serve with a dollop of the lemon mayo and a lemon wedge on the side.

1178

kcal

Calories

Fat

197

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 700 g floury potatoes, peeled and diced, 400 g haddock fillets or 400 g similar white fish fillets, 300 ml milk, 1 tablespoon mint jelly, and more.

Yes, Mushy Pea Fishcakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mushy Pea Fishcakes

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