Fishcakes with pea crush

title="Fishcakes with pea crush"
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(3) Rate it

• 0:45 Prep


• 0:08 Cook


• 
  4 Servings


• Capable cooks

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

Featured in
Nutrition information, Main recipes

Ingredients

• 1 cup mashed potato (2 large potatoes)


• 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 tablespoon Dijon mustard


• Grated zest of 1 lemon, plus wedges to squeeze


• 2 tablespoons finely chopped flat-leaf parsley


• 2 eggs


• 1/2 cup (125ml) milk


• 1 cup (150g) plain flour


• 200g panko breadcrumbs (see note)


• Sunflower oil, to shallow-fry


• 3 cups (360g) frozen peas


• 30g unsalted butter

Method

• 
  
  
  Step 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.
  
  
  


• 
  
  
  Step 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.
  
  
  


• 
  
  
  Step 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.
  
  
  


• 
  
  
  Step 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.
  
  
  


• 
  
  
  Step 5
  
  
  
  
  Serve the fishcakes with the crushed peas and lemon halves.
  
  
  

• High fibre


• Low carb

Nutrition

• 4147 kj

  Energy




• 55g

  Fat Total




• 12g

  Saturated Fat




• 10g

  Fibre




• 41g

  Protein




• 183mg

  Cholesterol




• 823.05mg

  Sodium




• 10g

  Carbs (sugar)




• 78g

  Carbs (total)

All nutrition values are per serve

Notes

Japanese breadcrumbs, from Asian food shops and selected supermarkets. Substitute dry breadcrumbs.

• Author: Valli Little


• Image credit: Ben Dearnley


• Publication: Taste.com.au

Source: taste.com.au