Mushy Pea Fishcakes

May 08, 2023May 8, 20230 1
Mushy Pea Fishcakes – a classic British dish with a twist of mint jelly
in Seafood

Prep

30 min

Cook

30 min

Ready In

60 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

700 g floury potatoes , peeled and diced
400 g haddock fillets or 400 g similar white fish fillets
300 ml milk
1 tablespoon mint jelly
300 g of mushy peas
2 tablespoons plain white flour , seasoned
1 egg , beaten
8 -10 tablespoons breadcrumbs
sunflower oil , for frying
1 lemon
3 tablespoons mayonnaise
salt and pepper

Nutrision Information

Servings Per Recipe
4-6
Calories
418
Sugar
6g
Fat
14g
Mushy Pea Fishcakes are a classic British dish that originated from using up leftovers. This version adds mint jelly to enhance the flavor of the mushy pea mixture. The fishcakes are made by combining mashed potatoes with flaked fish and mushy peas, shaping them into patties, and coating them with seasoned flour, beaten egg, and breadcrumbs before frying and baking them. They are easy to make and can be served with a variety of sides, such as salad, roasted vegetables, or extra mushy peas. Mushy Pea Fishcakes are a comforting meal that is perfect for a family dinner or a quick lunch.

Instructions

1.Boil the potatoes in salted water for 15-18 minutes until they are soft, then drain and mash them. Preheat the oven to 180°C.
2.Put the fish in a saucepan, pour in 300ml of milk, and bring to a gentle simmer. Cook for about 10 minutes until the fish is just cooked.
3.Remove the fish with a slotted spoon and let it cool slightly, then flake into small pieces using a fork.
4.In a separate pan, heat the mushy peas and mint jelly, then mash them thoroughly.
5.Combine the mashed potatoes with the flaked fish and pea mixture, add salt and pepper to taste.
6.Take a scoop of fishcake mixture, shape it into a patty, and dip it into the seasoned flour, then into the beaten egg, and finally into the breadcrumbs, making sure it’s fully coated. Repeat with the remaining mixture to make 8-10 fishcakes.
7.Heat the sunflower oil in a large frying pan over medium-high heat, add the fishcakes and cook for about 3-4 minutes on each side, until they are golden brown.
8.Transfer the fishcakes onto a baking sheet and bake for 10-15 minutes in the oven until they are fully cooked.
9.Serve with lemon wedges, mayonnaise, and extra mushy peas if desired.

PROS

Mushy Pea Fishcakes are a delicious and budget-friendly meal that can be made with simple ingredients.

White fish is a great source of lean protein and omega-3 fatty acids, which are essential for heart health and brain function.

Potatoes are a good source of complex carbohydrates and Vitamin C, supporting a healthy immune system.

CONS

Fried food can be high in calories and fat, so it should be enjoyed in moderation.

Although haddock is a sustainable fish, it’s important to choose certified sustainably sourced fish.

HEALTH & BENEFITS

The omega-3 fatty acids in white fish have numerous health benefits, including reducing inflammation, promoting brain and heart health, and improving joint health.
The vitamins and minerals in potatoes can support a healthy immune system and lower blood pressure.
Peas are rich in fiber, which supports digestive health, and Vitamin A, which is important for eye health.

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