Fri, 16 August 2019
The recipe makes 15 medium sized fish cakes so a great batch cook as they freeze perfectly.
RECIPE: Pea & Feta Smoked Fishcakes
Makes 15 fishcakes.
Ingredients:
250g fresh smoked fish fillets e.g. haddock, coley
220g fresh salmon, hake or cod fillets
150ml milk
250g potatoes, washed and peeled if not new season or Queens potatoes
200g frozen peas, defrosted
1 red chilli, deseeded and finely diced
zest of 1 lemon
2 tbsp fresh parsley, coriander or mint, roughly chopped
50g Feta cheese
Method:
Preheat an oven to 200°C/180°C fan/400°F and line a baking tray with parchment.
Place the fish in the base of an ovenproof pyrex or ceramic roasting or casserole dish.
Pour the milk over the fish, place a lid on top and poach in the oven for 15 minutes or until the fish is flaky soft through.
While the fish cooks, boil or steam the potatoes until soft through.
Remove the fish from the dish and set aside on a plate.
Add the cooked potatoes to the milk and mash together.
Return the fish to the mashed potatoes with all the remaining ingredients except for the feta.
Roll tablespoonfuls of the mixture into cakes between your palms and place on the lined baking tray. Continue until no mixture remains.
Crumble the feta over the top of the fishcakes and bake in the oven for 15 minutes or until golden crisp on top.
Remove from the oven and serve immediately. Allow to cool fully before storing in the fridge or freezer.
