Description
These zesty Lemon Fish Cakes are a delicious and fresh meal featuring tender white fish, creamy mashed potatoes, and bright lemon zest and juice. Enhanced with aioli and wholegrain mustard, they are pan-fried to golden perfection and served alongside a vibrant spring pea and mint salad. Perfect for a flavorful and satisfying lunch or dinner.
Ingredients
Scale
Fish Cakes
- 250g white fish fillets
- 2 tsp olive oil
- 500g frozen mashed potatoes
- 1 egg
- 1 lemon, zest and juice
- 1 Tbsp aioli, heaped
- 2 Tbsp plain flour, plus extra for dusting
- 1 Tbsp wholegrain mustard
- Salt and pepper, to season
Spring Pea Salad
- 250g frozen peas
- Handful of fresh mint, chopped
- Half a bag of rocket, roughly chopped
- Olive oil, for drizzling
- Salt and pepper, to season
- Extra lemon juice (from the zested lemon)
Instructions
- Cook the Fish: Heat a nonstick frying pan to high heat with a drizzle of olive oil. Pat the fish dry with paper towels and season with salt and pepper. Cook the fish fillets for 2 minutes on each side until golden and cooked through.
- Flake the Fish: Transfer the cooked fish to a large mixing bowl and use a whisk to break it into shredded pieces, ensuring there are no large clumps.
- Prepare Mashed Potatoes: Cook the frozen mashed potatoes following the package instructions, omitting any added butter or milk. Add the cooked mash to the bowl with the flaked fish.
- Combine Fish Cake Mix: Add the egg, lemon zest, a heaped tablespoon of aioli, 2 Tbsp plain flour, wholegrain mustard, and season with salt and pepper to the fish and mashed potato mixture. Mix thoroughly until all ingredients are well incorporated.
- Shape Fish Cakes: Using your hands, shape the mixture into 10-12 equal patties. Dust each patty lightly with plain flour to coat.
- Pan-fry Fish Cakes: Add an extra drizzle of olive oil to the nonstick pan and set to medium-high heat. Fry the fish cakes for 2-3 minutes on each side until they are golden brown and crispy. Place cooked fish cakes on a plate lined with paper towels to drain excess oil.
- Prepare Pea Salad: Bring a pot of water to a boil and cook the frozen peas for 1 minute until bright green. Drain and transfer to a bowl. Lightly crush the peas with a fork or potato masher, then add lemon juice, chopped fresh mint, roughly chopped rocket, and a drizzle of olive oil. Season with salt and pepper and stir to combine.
- Serve: Serve the hot fish cakes with the fresh spring pea salad and an extra dollop of aioli on the side for dipping.
Notes
- These fish cakes are zesty and bright, combining fresh fish with creamy mashed potatoes and lemon for a refreshing flavor.
- Using frozen mashed potatoes makes this recipe quick and easy without compromising texture.
- Serve with extra aioli and lemon wedges for added flavor.
- The pea salad with mint and rocket offers a fresh, vibrant accompaniment perfect to balance the richness of the fish cakes.
- You can substitute aioli with garlic mayonnaise if preferred.
Nutrition
- Serving Size: 1 fish cake
- Calories: 385
- Sugar: 12g
- Sodium: 630mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 23g
- Cholesterol: 111mg
