Name: Pea & mint fishcakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8
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

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

For the pea & mint 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

For the crumb coating

10 tbsp flour
seasoned
2 eggs
beaten
12 tbsp breadcrumbs

Method

step 1
Heat the oven to 190C/170C fan/gas 5. Put the fish in a roasting tin, drizzle over some oil and cook for 10-15 mins until cooked through. Allow to cool, then flake into chunks, removing any skin and bones.
step 2
For the pesto, blitz together all the ingredients with a pinch each of salt and pepper, adding 1 tbsp water if it looks too thick.
step 3
Mix the fish, mashed potato, pesto, spring onion and egg with a little more seasoning, being careful not to break up the fish too much. Mix in 1-2 tbsp breadcrumbs if the mixture feels too wet. Shape into 6-8 cakes, put on a tray and chill in the fridge for 1 hr.
step 4
For the crumb, prepare a bowl of seasoned flour, a bowl of beaten egg and a bowl of breadcrumbs. Coat the fishcakes in the flour, then the egg, then breadcrumbs. Set aside. Can be frozen for up to one month. Defrost thoroughly before cooking.
step 5
Heat the 2 tbsp vegetable oil in a frying pan and fry the fishcakes (you may have to do it in batches) until golden brown, about 3-4 mins on each side. Serve with salad, tartare sauce and lemon wedges.