For a quick and easy family meal try these golden fish cakes served with smashed peas and lemon.
- Cook potatoes in a saucepan of boiling salted water for 12-15 mins or until tender. Drain and mash. Add mustard. Season with salt and pepper. Allow to cool.
- Meanwhile, place smoked cod in a medium frying pan with bay leaves and peppercorns. Pour over combined milk and ½ cup (125ml) water. Bring to the boil over medium heat, cover and simmer over low heat for 8-10 mins or until cooked through. Remove fish from milk with a slotted spoon to a plate to cool slightly. Flake fish into the mashed potato along with lemon zest and juice, onion and dill. Season with salt and pepper. Divide mixture into 8 patties, 2cm thick.
- Place egg in a bowl. Place flour and breadcumbs on separate plates. Dust patties with flour then dip in egg and then coat in breadcrumbs. Place on a plate and refrigerate for 30 mins.
- Place enough oil in a frying pan to cover the base. Shallow fry fish cakes, in batches, over medium-low heat for 4 mins each side.
- Meanwhile heat stock and butter in a frying pan over medium heat. Add peas and simmer for 5 mins or until heated through. Remove from heat and roughly mash. Serve fish cakes with sprigs of dill, smashed peas, salad leaves, mayonnaise and lemon wedges.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set