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.
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ISAH ABDULMUMUNI
[email protected]These fishcakes were a bit too fishy for my taste. I think I would have preferred them with a milder fish.
Paige Tolofson
[email protected]I loved the combination of fish and mushy peas in these fishcakes. They were so flavorful and satisfying.
mauryell nixon
[email protected]These fishcakes were delicious! I will definitely be making them again.
Kashif Lashari
[email protected]Overall, I thought these fishcakes were pretty good. They were easy to make and had a nice flavor.
keyra gunter
[email protected]These fishcakes were a bit too oily for my taste. I think I would have preferred them baked instead of fried.
all bangla tips
[email protected]I found these fishcakes to be a bit bland. I think they could have used more seasoning.
Babs F
[email protected]These fishcakes were a bit too mushy for my taste. I think I would have preferred them with less mushy peas.
william decker
[email protected]I added some chopped red bell pepper to the fishcakes for extra flavor. They turned out great!
Raja Abdul Waheed Janjua
[email protected]These fishcakes were easy to make and very tasty. I served them with tartar sauce and lemon wedges.
Abasi Damulira
[email protected]I made these fishcakes for a party and they were a big hit. Everyone loved the combination of fish and mushy peas.
Leopoldo Chavez
[email protected]These fishcakes were delicious! I used cod and the flavor was mild and flaky. The mushy peas added a nice pop of color and flavor.
ameer bro
[email protected]I was a bit skeptical about the mushy peas in these fishcakes, but I was pleasantly surprised. They added a really unique flavor and texture.
Jephas Aura
[email protected]I've made these fishcakes several times now and they're always a crowd-pleaser. The combination of fish, mushy peas, and herbs is just perfect.
Semanda Eria
[email protected]These fishcakes were a hit with my family! They were easy to make and packed with flavor. The mushy peas added a nice sweetness and creaminess to the fishcakes.