Mushy Pea Fishcakes
Transform your weeknight dinners with these irresistible Mushy Pea Fishcakes, where creamy mashed peas and flaky white fish combine with golden, crunchy breadcrumbs for the ultimate comfort food. This recipe balances the freshness of parsley and zesty lemon with the richness of buttery mashed potatoes, creating a dish that's as flavorful as it is satisfying. Each fishcake is lightly fried to achieve a crispy exterior while maintaining a tender, melt-in-your-mouth center. Perfect for a quick homemade meal, these fishcakes are ready in just under an hour and pair beautifully with tartar sauce, a crisp salad, or classic chips. Ideal for seafood lovers looking to elevate their everyday meals, this versatile recipe is a guaranteed hit!
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Recipe Information
Ingredients
- 400 grams White fish fillets (e.g., cod or haddock)
- 300 grams Potatoes (e.g., Yukon Gold or Maris Piper)
- 150 grams Frozen peas
- 15 grams Butter
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley (chopped)
- 1 teaspoon Lemon zest
- 50 grams Plain flour
- 2 units Eggs (beaten)
- 100 grams Breadcrumbs
- 4 tablespoons Vegetable oil (for frying)
Instructions
Peel and chop the potatoes into small chunks. Place them in a pot of salted water and boil for 10-15 minutes until tender.
While the potatoes are boiling, steam the white fish fillets for 8-10 minutes until cooked through, then set aside to cool slightly.
In a separate small pot, cook the frozen peas in boiling water for 2-3 minutes. Drain and mash them with the butter, then set aside.
Drain the cooked potatoes and mash them until smooth. Combine the mashed potatoes with the mushy peas, adding salt, pepper, parsley, and lemon zest. Mix well.
Flake the cooked white fish into the potato and pea mixture, ensuring there are no large chunks or bones. Gently fold the fish into the mixture to keep the texture light.
Divide the mixture into 8 equal portions. Shape each portion into a round fishcake approximately 2-3 cm thick.
Prepare three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
Coat each fishcake first in flour, then dip into the beaten egg, and finally press into the breadcrumbs until evenly coated.
Heat the vegetable oil in a large frying pan over medium heat. Fry the fishcakes in batches for 3-4 minutes on each side until golden brown and crispy.
Drain the fishcakes on a plate lined with paper towels to remove excess oil.
Serve the mushy pea fishcakes warm with a wedge of lemon and your choice of side, such as tartar sauce, salad, or chips.
Nutrition Facts
Calories |
1975 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.4 g | 111% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 605 mg | 202% | |
| Sodium | 4456 mg | 194% | |
| Total Carbohydrate | 193.3 g | 70% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 19.1 g | ||
| Protein | 117.5 g | 235% | |
| Vitamin D | 22.1 mcg | 110% | |
| Calcium | 247 mg | 19% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 2909 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
