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
Scale
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
