Pea & Mint Fishcakes Recipe
Introduction
These pea and mint fishcakes are a fresh and flavorful twist on a classic favorite. Combining tender white fish with vibrant mint and peas, they make a perfect light lunch or dinner served with a crisp green salad and tangy tartare sauce.
Ingredients
- 500g meaty white fish (cod or haddock work well)
- 2 tbsp vegetable oil, plus a drizzle
- 350g potatoes, boiled and mashed
- 1 spring onion, finely chopped
- 1 egg
- 1-2 tbsp breadcrumbs (optional)
- green salad, tartare sauce and lemon wedges, to serve
- 100g peas
- small bunch of mint, leaves picked
- 25g pine nuts
- ½ lemon, juiced
- 3 tbsp extra virgin olive oil
- ½ garlic clove, crushed
- 25g parmesan, grated
- 10 tbsp flour, seasoned
- 2 eggs, beaten
- 12 tbsp breadcrumbs
Instructions
- Step 1: Heat the oven to 190°C (170°C fan)/gas mark 5. Place the fish in a roasting tin, drizzle with a little oil, and bake for 10-15 minutes until cooked through. Allow to cool, then flake into chunks, removing any skin and bones.
- Step 2: Make the pesto by blitzing together the peas, mint leaves, pine nuts, lemon juice, olive oil, crushed garlic, parmesan, and a pinch of salt and pepper. Add 1 tablespoon of water if the mixture is too thick.
- Step 3: In a large bowl, gently mix the flaked fish, mashed potatoes, pesto, finely chopped spring onion, and one egg. Season with salt and pepper. If the mixture feels too wet, mix in 1-2 tablespoons of breadcrumbs. Shape the mixture into 6-8 cakes and chill in the fridge for 1 hour.
- Step 4: Prepare three bowls: one with seasoned flour, one with beaten eggs, and one with breadcrumbs. Coat each fishcake in flour, then dip into the egg, and finally coat with breadcrumbs. Set aside. The fishcakes can be frozen for up to one month; defrost thoroughly before cooking.
- Step 5: Heat 2 tablespoons of vegetable oil in a frying pan. Fry the fishcakes in batches until golden brown, about 3-4 minutes per side. Serve warm with green salad, tartare sauce, and lemon wedges.
Tips & Variations
- For a crunchier coating, use panko breadcrumbs instead of regular breadcrumbs.
- Try adding finely chopped fresh dill or chives to the fish mixture for extra herbal notes.
- If you prefer a spicier twist, add a pinch of chili flakes to the pea and mint pesto.
- Use a fish thermometer to ensure fish is perfectly cooked; it should reach 63°C (145°F).
Storage
Store cooked fishcakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a frying pan or oven to maintain their crisp texture. Uncooked fishcakes can be frozen for up to one month; thaw fully in the fridge before frying.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use different types of fish for this recipe?
Yes, white flaky fish such as cod, haddock, pollock, or even salmon can be used depending on your preference and availability.
What can I serve with these fishcakes?
They pair wonderfully with a fresh green salad, steamed vegetables, or simply with tartare sauce and lemon wedges for a light and tasty meal.
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Pea & Mint Fishcakes Recipe
- Total Time: 1 hour 45 minutes
- Yield: 6–8 fishcakes 1x
- Diet: Low Fat
Description
These vibrant Pea & Mint Fishcakes combine flaky white fish with fresh peas, mint, and a zesty homemade pesto, all encased in a crispy breadcrumb coating. Perfectly pan-fried to golden perfection, they make a delicious and light meal served alongside a green salad, tartare sauce, and lemon wedges for a refreshing finish.
Ingredients
Fishcakes
- 500g meaty white fish (cod or haddock work well)
- 350g potatoes, boiled and mashed
- 1 spring onion, finely chopped
- 1 egg
- 1–2 tbsp breadcrumbs (optional)
- 10 tbsp seasoned flour
- 2 eggs, beaten
- 12 tbsp breadcrumbs
- 2 tbsp vegetable oil, plus a drizzle
Pesto
- 100g peas
- Small bunch of mint, leaves picked
- 25g pine nuts
- ½ lemon, juiced
- 3 tbsp extra virgin olive oil
- ½ garlic clove, crushed
- 25g parmesan, grated
- Pinch of salt and pepper
- 1 tbsp water (optional, if pesto is too thick)
To Serve
- Green salad
- Tartare sauce
- Lemon wedges
Instructions
- Roast the Fish: Preheat your oven to 190C/170C fan/gas 5. Place the fish in a roasting tin, drizzle with a little vegetable oil, and cook for 10-15 minutes until fully cooked through. Remove from the oven and let it cool, then carefully flake into chunks, discarding any skin and bones.
- Make the Pesto: In a blender or food processor, combine the peas, mint leaves, pine nuts, lemon juice, extra virgin olive oil, crushed garlic, and grated parmesan. Add a pinch of salt and pepper. Blitz until smooth, adding about 1 tablespoon of water if the mixture is too thick to blend easily.
- Mix Fishcake Components: In a large bowl, gently mix together the flaked fish, mashed potatoes, pesto, finely chopped spring onion, and one beaten egg. Season to taste, and stir in 1-2 tablespoons of breadcrumbs if the mixture feels too wet. Take care not to break the fish up too much. Shape the mixture into 6-8 evenly sized fishcakes, place them on a tray, and chill in the fridge for 1 hour to firm up.
- Prepare the Breading Stations: Set up three shallow bowls—one with seasoned flour, one with beaten eggs, and one with breadcrumbs. Coat each fishcake first in the flour, then dip into the beaten egg, and finally coat thoroughly with breadcrumbs. These can be frozen at this stage for up to one month; ensure to defrost completely before cooking.
- Fry the Fishcakes: Heat 2 tablespoons of vegetable oil in a frying pan over medium heat. Fry the fishcakes in batches if needed, cooking each side for about 3-4 minutes or until golden brown and heated through.
- Serve: Serve the hot fishcakes immediately with a fresh green salad, tartare sauce, and lemon wedges on the side for a zesty touch.
Notes
- You can use either cod or haddock, depending on your preference or availability.
- Adding breadcrumbs in the mixture helps bind the fishcakes if they feel too moist.
- Chilling the fishcakes before frying helps them hold their shape better during cooking.
- Fishcakes can be frozen after breading for up to one month; just thaw thoroughly before frying.
- Serve with tartare sauce and lemon wedges to enhance the fresh flavors.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: British
Keywords: fishcakes, pea and mint fishcakes, cod recipes, haddock fishcakes, homemade fishcakes, pan-fried fishcakes, healthy fishcakes, easy fishcakes, spring recipes
