Fish Cakes with Pea Crush

By sarah_carroll

Ingredients

• 1 cup mashed potato
• 210 g can pink salmon, drained, skin and bones discarded
• 210 g can tuna in oil, drained
• 1 small onion, finely chopped
• 1 garlic clove, fineley chopped
• 1 T dijon mustard
• grated zest of 1 lemon, plus wedges to squeeze
• 2 T finely chopped parsley
• 2 eggs
• 1/2 c milk
• 1 c plain flour
• 200 g panko breadcrumbs
• Sunflower oil, to shallow fry
• 3 cups frozen peas
• 30 g unsalted butter

Details

Servings 4

Preparation

Step 1

Combine 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 6 cm long. Chill for 20 minutes to firm up.

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.
Heat 3 cm of sunflower oil in a pan over medium high heat. Shallow fry the fishcakes, in batches, for 3-4 mintues, turning, until crisp and golden.
Meanwhile, cook the peas in boiling 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.
Serve fishcakes with crushed peas and lemon halves.