Mushy Pea Fishcakes Recipe

How to Make Mushy Pea Fishcakes

1. 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.
2. 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.
3. Mash the potatoes with a fork or potato masher until smooth. Stir in the mint jelly, salt and pepper.
4. Flake the cooked fish into the mashed potatoes. Add the mushy peas and gently combine.
5. Shape the mixture into 4 even-sized patties.
6. Lightly dust the fishcakes with the seasoned flour.
7. 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.
8. 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.
9. Drain the cooked fishcakes on kitchen paper.
10. Cut the lemon into wedges. Mix a little lemon juice into the mayonnaise.
11. Serve the fishcakes immediately with a dollop of lemon mayonnaise and a lemon wedge on the side.