Fish cakes with smashed peas and lemon

For a quick and easy family meal try these golden fish cakes served with smashed peas and lemon.

Recipe «Fish cakes with smashed peas and lemon» presented in category Recipes / Fish, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 400g Coles Brand carisma potatoes, peeled, chopped, 1 tsp hot English mustard, 500g smoked cod, 2 bay leaves, 4 peppercorns , 3/4 cup milk, 1 lemon, zested, 1 tbsp lemon juice , 1/2 small brown onion, grated, 2 tsp finely chopped dill, 2 eggs, lightly beaten, 1 cup plain flour, 1 cup packaged breadcrumbs, Vegetable oil, for shallow frying, 1/2 cup chicken stock, 30g butter.

Ingredients:

• 400g Coles Brand carisma potatoes, peeled, chopped 
• 1 tsp hot English mustard 
• 500g smoked cod 
• 2 bay leaves 
• 4 peppercorns 
• 3/4 cup milk 
• 1 lemon, zested 
• 1 tbsp lemon juice 
• 1/2 small brown onion, grated 
• 2 tsp finely chopped dill 
• 2 eggs, lightly beaten 
• 1 cup plain flour 
• 1 cup packaged breadcrumbs 
• Vegetable oil, for shallow frying 
• 1/2 cup chicken stock 
• 30g butter 
• 500g Coles Brand Australian frozen peas 
• Lemon wedges, to serve 
• Mixed salad leaves, to serve 
• Mayonnaise, to serve 

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.