MUSHY PEA FISHCAKES
Make and share this Mushy Pea Fishcakes recipe from Food.com.
Provided by Terese
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook the diced potatoes in a large pan of boiling water for 12-15 minutes, until tender.
- Place the fish in a saute and pour over the milk. Cover, bring to the boil and then remove from the heat and set aside for 5 minutes or, until cooked through.
- Drain the diced potatoes well and return to the pan. Add the mint jelly and some salt and pepper and mash together. Remove the fish from the pan and drain it well, discarding the milk. Flake the fish into the potatoes. Add the mushy peas and stir together. Shape and the mixture into four firm, even sized cakes.
- Dust the fishcakes lightly with the seasoned flour. Put the beaten egg into a shallow bowl and spread the breadcrumbs on a plate. Then dip the fishcakes into the beaten egg and then into the breadcrumbs.
- Heat a little sunflower oil in a frying pan and gently cook the fishcakes for 2 minutes on each side or until crisp and golden. Drain on kitchen paper. The fishcakes may have to be cooked in two batches.
- Cut the lemon into wedges. Squeeze a little lemon juice into the mayonnaise. Serve with a dollop of the lemon mayo and a lemon wedge on the side.
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Rahman Ullah
[email protected]I'm not sure what went wrong, but my fishcakes turned out really oily. I think I might have used too much oil when frying them.
Emma hargraves
[email protected]These fishcakes were amazing! The perfect combination of flavors and textures.
Rajesh Sada
[email protected]I found these fishcakes to be a bit dry. I think they would have been better with a sauce.
Mndeni Mabaso
[email protected]These fishcakes were delicious! I especially loved the crispy coating.
Julio Rics
[email protected]I've made these fishcakes several times and they're always a hit. They're a great way to use up leftover fish.
BADSHAH
[email protected]These fishcakes were a bit bland for my taste. I think they could have used more seasoning.
Garrett Schneider
[email protected]I'm not a big fan of fish, but I really enjoyed these fishcakes. The mushy peas helped to mask the fishy flavor.
Nicanor josafat Montiel
[email protected]Overall, I thought these fishcakes were pretty good. They were easy to make and had a good flavor.
Chante Marley
[email protected]These fishcakes were a bit too mushy for my taste. I think I would have preferred them with less mushy peas.
Ely Reese
[email protected]I've never had mushy peas before, but I really enjoyed them in these fishcakes. They added a nice pop of flavor.
cynthia mariga
[email protected]I made these fishcakes for a party and they were a huge success! Everyone loved them.
ALPHA israel
[email protected]These fishcakes were a hit with my family! They were easy to make and had a delicious flavor. The mushy peas added a unique and tasty twist.