PEA & MINT FISHCAKES
Try these tasty pea and mint fishcakes for a family meal and they're sure to go down a treat with all ages. Serve with a green salad and tartare sauce
Provided by Shivi Ramoutar
Categories Dinner
Time 45m
Number Of Ingredients 17
Steps:
- Heat the oven to 190C/170C fan/gas 5. Put the fish in a roasting tin, drizzle over some oil and cook for 10-15 mins until cooked through. Allow to cool, then flake into chunks, removing any skin and bones.
- For the pesto, blitz together all the ingredients with a pinch each of salt and pepper, adding 1 tbsp water if it looks too thick.
- Mix the fish, mashed potato, pesto, spring onion and egg with a little more seasoning, being careful not to break up the fish too much. Mix in 1-2 tbsp breadcrumbs if the mixture feels too wet. Shape into 6-8 cakes, put on a tray and chill in the fridge for 1 hr.
- For the crumb, prepare a bowl of seasoned flour, a bowl of beaten egg and a bowl of breadcrumbs. Coat the fishcakes in the flour, then the egg, then breadcrumbs. Set aside. Can be frozen for up to one month. Defrost thoroughly before cooking.
- Heat the 2 tbsp vegetable oil in a frying pan and fry the fishcakes (you may have to do it in batches) until golden brown, about 3-4 mins on each side. Serve with salad, tartare sauce and lemon wedges.
Nutrition Facts : Calories 383 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 21 grams protein, Sodium 0.4 milligram of sodium
MINTED SALMON & PEA FISH CAKES
Enjoy a storecupboard saviour with minted salmon & pea fish cakes
Provided by Jo Pratt
Categories Dinner, Lunch, Main course, Supper
Time 20m
Number Of Ingredients 8
Steps:
- If you're using leftover cooked potatoes, mash them until they are smooth. Flake the salmon into a bowl, removing any skin and large bones. Add the peas, mint, tartare sauce and mashed potato, and season to taste. Mix well, then, using floured hands, shape into 8 flat fishcakes. Dust with flour.
- Heat the oil in a large frying pan over a medium heat. Fry the fishcakes in 2 batches for 3-4 mins each side, turning carefully with a fish slice or spatula, until golden and crisp. Serve with a squeeze of lemon and a green salad.
Nutrition Facts : Calories 368 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 34 grams carbohydrates, Fiber 4 grams fiber, Protein 25 grams protein, Sodium 1 milligram of sodium
MUSHY PEA FISHCAKES
Make and share this Mushy Pea Fishcakes recipe from Food.com.
Provided by Terese
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook the diced potatoes in a large pan of boiling water for 12-15 minutes, until tender.
- 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.
- 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.
- 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.
- 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.
- 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.
ENGLISH PEAS WITH MINT
Be sure to use fresh English peas, as they have a sweet, delicate flavor well worth the time-consuming effort of shelling them. If you're cooking with children, you can entrust them with the job. Their little fingers are ideal for this type of work
Provided by Russell Moore
Categories Herb Vegetable Side Quick & Easy Mint Pea Spring
Number Of Ingredients 6
Steps:
- Sauté the spring onion in two tablespoons olive oil over medium-high heat. Add the shelled peas, a pinch of salt, and enough water to barely cover. Cook over high heat for 2 minutes, then add the torn mint leaves. Continue cooking until the peas are tender, a few more minutes. Check for seasoning, and add more salt if needed.
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FISHCAKES WITH MINTY PEAS AND SPINACH - DELICIOUS.
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5/5 (3)Total Time 45 minsCuisine British RecipesCalories 647 per serving
- Heat the oven to 190°C/170°C fan/ gas 5. Boil the sweet potatoes in a large pan for 15-20 minutes until soft. Drain and put in a large bowl.
- Meanwhile, put the fish in a baking tray, drizzle with oil, season and bake for 10-15 minutes until cooked. Pat dry with kitchen paper.
- Flake the fish into the bowl with the sweet potatoes, then mix in the capers, the zest of 1 lemon and the juice of half. Season. Shape the mixture into 8 equal patties.
- Beat 2 of the eggs in a shallow bowl. Put the breadcrumbs in a separate bowl. Dip each fishcake in the egg, then the breadcrumbs. Heat a glug of oil in a large frying pan, then fry the fishcakes in 2 batches for 5 minutes on each side until crisp. Set aside; keep warm.
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