Pea & mint fishcakes

Try these tasty pea and mint fishcakes for a family meal and they’re sure to go down a treat with all ages. Serve with a green salad and tartare sauce

  • Prep:20 mins
    Cook:25 mins
    plus 1 hr chilling
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 383
  • fat 13g
  • saturates 2g
  • carbs 45g
  • sugars 0g
  • fibre 3g
  • protein 21g
  • salt 0.4g


  • 500g meaty white fish (cod or haddock work well)
  • 2 tbsp vegetable oil, plus a drizzle
  • 350g potatoes, boiled and mashed
  • 1 spring onion, finely chopped
  • 1 egg
  • 1-2 tbsp breadcrumbs (optional)
  • green salad, tartare sauce and lemon wedges, to serve
  • 100g peas
  • small bunch of mint, leaves picked
  • 25g pine nuts
  • ½ lemon, juiced
  • 3 tbsp extra virgin olive oil
  • ½ garlic clove, crushed
  • 25g parmesan, grated
  • 10 tbsp flour, seasoned
  • 2 eggs, beaten
  • 12 tbsp breadcrumbs


  1. Heat the oven to 190C/170C fan/gas 5. Put the fish in a roasting tin, drizzle over some oil and cook for 10-15 mins until cooked through. Allow to cool, then flake into chunks, removing any skin and bones.

  2. For the pesto, blitz together all the ingredients with a pinch each of salt and pepper, adding 1 tbsp water if it looks too thick.

  3. Mix the fish, mashed potato, pesto, spring onion and egg with a little more seasoning, being careful not to break up the fish too much. Mix in 1-2 tbsp breadcrumbs if the mixture feels too wet. Shape into 6-8 cakes, put on a tray and chill in the fridge for 1 hr.

  4. For the crumb, prepare a bowl of seasoned flour, a bowl of beaten egg and a bowl of breadcrumbs. Coat the fishcakes in the flour, then the egg, then breadcrumbs. Set aside. Can be frozen for up to one month. Defrost thoroughly before cooking.

  5. Heat the 2 tbsp vegetable oil in a frying pan and fry the fishcakes (you may have to do it in batches) until golden brown, about 3-4 mins on each side. Serve with salad, tartare sauce and lemon wedges.

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