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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #healthy #lunch #main-dish #seafood #european #low-fat #english #fish #dietary #low-sodium #low-saturated-fat #low-calorie #low-in-something
You'll also love
ISAH ABDULMUMUNI
aisah7@hotmail.comThese fishcakes were a bit too fishy for my taste. I think I would have preferred them with a milder fish.
Paige Tolofson
tolofson-paige14@hotmail.comI loved the combination of fish and mushy peas in these fishcakes. They were so flavorful and satisfying.
mauryell nixon
mnixon@aol.comThese fishcakes were delicious! I will definitely be making them again.
Kashif Lashari
k66@yahoo.comOverall, I thought these fishcakes were pretty good. They were easy to make and had a nice flavor.
keyra gunter
keyrag55@hotmail.comThese fishcakes were a bit too oily for my taste. I think I would have preferred them baked instead of fried.
all bangla tips
tips@hotmail.comI found these fishcakes to be a bit bland. I think they could have used more seasoning.
Babs F
f12@hotmail.comThese fishcakes were a bit too mushy for my taste. I think I would have preferred them with less mushy peas.
william decker
william_d@yahoo.comI added some chopped red bell pepper to the fishcakes for extra flavor. They turned out great!
Raja Abdul Waheed Janjua
a_raja@hotmail.co.ukThese fishcakes were easy to make and very tasty. I served them with tartar sauce and lemon wedges.
Abasi Damulira
a.damulira@yahoo.comI made these fishcakes for a party and they were a big hit. Everyone loved the combination of fish and mushy peas.
Leopoldo Chavez
chavez-leopoldo21@hotmail.co.ukThese 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
ameerb@hotmail.comI 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
jephas100@hotmail.frI'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
semanda-e@yahoo.comThese 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.