Fishcakes with pea crush

Recipes / Fish

Simple, casual and creative - this recipe has all the right ingredients for a stress-free dinner.

Recipe «Fishcakes with pea crush» presented in category Recipes / Fish, to prepare this dish you will need no more 08 minutes. To make this dish at home by prescription from the author Gomer would need: 1 cup mashed potato, 210g can pink salmon, drained, skin and bones discarded, 210g can tuna in oil, drained, 1 small onion, finely chopped, 1 garlic clove, finely chopped , 1 tbsp Dijon mustard, Grated zest of 1 lemon, plus wedges to squeeze, 2 tbsp finely chopped flat-leaf parsley , 2 eggs, 1/2 cup milk, 1 cup plain flour, 200g panko breadcrumbs, Sunflower oil, to shallow-fry, 3 cups frozen peas, 30g unsalted butter.

Ingredients:

  • 1 cup mashed potato 
  • 210g can pink salmon, drained, skin and bones discarded 
  • 210g can tuna in oil, drained 
  • 1 small onion, finely chopped 
  • 1 garlic clove, finely chopped 
  • 1 tbsp Dijon mustard 
  • Grated zest of 1 lemon, plus wedges to squeeze 
  • 2 tbsp finely chopped flat-leaf parsley 
  • 2 eggs 
  • 1/2 cup milk 
  • 1 cup plain flour 
  • 200g panko breadcrumbs 
  • Sunflower oil, to shallow-fry 
  • 3 cups frozen peas 
  • 30g unsalted butter 

Instructions

  1. Combine the potato, salmon, tuna, onion, garlic, mustard, lemon zest, parsley and some salt and pepper in a bowl, then mash to combine. Use your hands to form the mixture into 12 small logs about 6cm long. Chill for 20 minutes to firm up.
  2. Beat the eggs and milk together in a shallow bowl. Place the flour in a second bowl and season with salt and pepper. Place the breadcrumbs in a separate dish. Dip fishcakes first in the flour, then the egg mixture, and then in breadcrumbs to coat.
  3. Heat 3cm of sunflower oil in a pan over medium-high heat. Shallow-fry the fishcakes, in batches, for 3-4 minutes, turning, until crisp and golden.
  4. Meanwhile, cook the peas in boiling salted water for 5 minutes until tender. Drain well, then return to the pan with the butter. Season with salt and pepper, then lightly crush with masher.
  5. Serve the fishcakes with the crushed peas and lemon halves.