Ingredientes para Mushy Pea Fishcakes
- Floury Potatoes
- Haddock Fillets
- 50ml milk
- 2 tablespoons mint jelly
- Peas
- Plain White Flour
- 1 large egg, beaten
- 100g breadcrumbs
- 2 tablespoons sunflower oil
- 1 lemon
- 2 tablespoons mayonnaise
- Salt and pepper to taste
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Cómo preparar Mushy Pea Fishcakes
- Boil the diced potatoes in a large pan of salted water for 12-15 minutes, or until tender. Drain well and return to the pan.
- Meanwhile, gently poach the fish in the milk in a separate saucepan. Cover, bring to a simmer, then remove from heat and let stand for 5 minutes until cooked through. Drain the fish, discarding the milk.
- Mash the potatoes with a fork or potato masher until smooth. Stir in the mint jelly, salt and pepper.
- Flake the cooked fish into the mashed potatoes. Add the mushy peas and gently combine.
- Shape the mixture into 4 even-sized patties.
- Lightly dust the fishcakes with the seasoned flour.
- Beat the egg in a shallow dish and spread the breadcrumbs on a separate plate. Dip each fishcake into the egg, then coat thoroughly in breadcrumbs.
- Heat the sunflower oil in a large frying pan over medium heat. Cook the fishcakes for 2-3 minutes per side, or until golden brown and crispy. You may need to cook in batches to avoid overcrowding the pan.
- Drain the cooked fishcakes on kitchen paper.
- Cut the lemon into wedges. Mix a little lemon juice into the mayonnaise.
- Serve the fishcakes immediately with a dollop of lemon mayonnaise and a lemon wedge on the side.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
46g
Fat
15g
Carbs
25g
