Fishcakes are a great weekday family meal that also provide excellent nutrition. We made these with haddock, but really you can use any fish. It is also a great way to use left over mashed potato. If you don’t have any leftovers, then the first step is to get some potatoes boiling.
Whilst the potato is cooking, place the fish in a shallow pan. Add some slices of lemon, peppercorns, a bay leaf and a little salt then just cover with water and bring to a very gentle simmer. Once the fish is firm to the touch (this takes only a couple of minutes) remove and set aside.
Once cool to the touch, flake the fish into a bowl. Add a little lemon juice, some lemon zest and a little salt and pepper.
Once the potato is cooked then mash with a little butter and cream. In a bowl mix the haddock, peas and the mash.
Shape into cakes then cover and chill in your refrigerator for at least an hour to firm up.
Dust with seasoned flour on all sides then cover with egg wash. Finally, cover with breadcrumbs.
Place a little oil in a frying pan then add the fish cakes. Brown on both sides then place in the oven (350f) for about 10 minutes.
While the cakes are in the oven, wilt some iceberg lettuce with peas and a knob of butter.