Haddock & Mint Mushy Pea Fishcakes

Yields: 4 Servings Difficulty: Easy Prep Time: 20 Mins Cook Time: 45 Mins Total Time: 1 Hr 5 Mins

These fishcakes are delicious and make a great meal for all the family.  They can be made and frozen individually as a quick last-minute supper.  You absolutely cannot go wrong with this fishcake recipe.

Ingredients

0/13 Ingredients
Adjust Servings
  • To serve

Instructions

0/6 Instructions
  • In a large pan of boiling water add the diced potatoes and cook for 12-15 minutes until tender.
  • Meanwhile, place the haddock into a pan and pour over the milk, cover and bring to the boil. Now remove from the heat and allow to cook through for at least 5 minutes.
  • Drain the diced potatoes and return to the pan allowing to fully cool down. Now add the mint jelly and season to taste and mash together. Remove the fish from the milk and flake into the potatoes. Add the mushy peas and mix through. Shape the mixture into four even sized cakes.
  • Dust the cakes lightly with seasoned flour. Now place the beaten egg in a bowl and dip the cakes. Place the breadcrumbs onto a plate and the dip the cakes into the breadcrumbs. Prepare to fry or place in the fridge until you are ready to cook.
  • Heat a little sunflower oil in a frying pan and gently cook the fishcakes for 2 minutes on each side until crisp and golden. Drain on kitchen paper.
  • Squeeze a little lemon juice into the mayonnaise. Divide the fishcakes between 4 plates and serve with a dollop of lemon mayo and a lemon wedge, salad or fries. Enjoy!

Notes

  • freeze individually for a quick last-minute supper.

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