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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Make a quick, easy and high-protein midweek meal with these pea fishcakes and healthy tartare sauce!
1 Steam the potatoes for 15–20 min until tender. Drain thoroughly, tip into a large bowl, then mash until smooth.
2 Meanwhile, put the fish in a pan and cover with boiling water. Bring to the boil, cook for 1 min, then turn off the heat. Leave the fish in the pan for 5 min, then drain. Discard the skin, flake the fish and add to the mashed potatoes.
3 Tip the peas into a heatproof bowl and cover with freshly boiled water from the kettle. Leave for 2 min, then drain and add to the potato bowl. Mix well, season with freshly ground black pepper and shape into 8 fishcakes. Put the flour on a plate and use to lightly dust the fishcakes.
4 Heat the oil in 2 large non-stick frying pans over a medium-high heat, then fry the fishcakes for 3–4 min on each side until golden (or use 1 pan and cook in batches).
5 Mix all the tartare sauce ingredients together, then serve with the fishcakes and salad leaves.
TRY THESE FLAVOUR SWAPS NEXT TIME…
Use unsmoked white fish, such as snapper or tarakihi, instead of hoki. Replace the peas with 1 medium chopped red pepper and add 2 tablespoons hot curry powder to the fish and potato mixture in step 3.
Replace the hoki with salmon fillets, and add 2 tablespoons chopped fresh dill to the fish and potato mixture in step 3.
If you want to get ahead, make the fishcakes to the end of step 3, then wrap in clingfilm and freeze for up to 3 months. Thaw fully before continuing from step 4.
Calories 313 cal
Kilojoules 1310 kJ
Total fat 3.5 g
Saturated fat 0.9 g
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