Fish Cakes with Mushy Peas

After living in London for 8 years, I thought it would be nice to cook something British: Fish Cakes with Mushy Peas. This one is easy to do (note you need a mini chopper), quick to prepare and really cheap!

Fish Cakes with Mushy Peas - The Beginner's Cookbook Recipe
Fish Cakes with Mushy Peas – The Beginner’s Cookbook Recipe

What you need:

  • A knife and a chopping board
  • A mini chopper (I have this one)
  • A bowl for the egg
  • A plate for the breadcrumbs
  • A pan for the fish cakes
  • A pot with a lid for the mushy peas

Ingredients for 2 persons:

For the Fish Cakes:

  • 200gr white fish (I used cod)
  • Onion: 1/4
  • 1 egg
  • Breadcrumbs
  • Herbs (I used some Herbes de Provence and a bit of fresh Thyme)
  • Butter: 2 tablespoons
  • Salt & pepper

For the Mushy Peas:

  • 250gr frozen peas
  • Onion: small one (I used the 3/4 left from the one I used to prepare the fish cakes)
  • Lemon: less than half
  • Butter: 4 tablespoons
  • Salt & pepper

Before you start:

  • Mince the onion
  • Beat the egg with a bit of salt in a bowl
  • Put the breadcrumbs on a plate
  • Unfreeze the peas by putting them in a bowl, cover them with cling film and put in the microwave for 4 minutes.
  • Squeeze half a lemon

Ready to go?

  • Let’s prepare the fish cakes:
    • Mix in the mini chopper:
      • 1/4 of the onion
      • Fish you will have cut in big chunks
      • Herbs
      • Salt & Pepper
    • Make 4 big balls, put them on a plate and flatten them with the palm of your hand.
    • Dip each piece in the beaten egg and cover it with breadcrumbs
    • Add a bit of butter in the pan on medium heat and then cook the fish cakes till they brown (usually 5 to 7 minutes on each side)
  • While the fish cakes cook, let’s prepare the mushy peas:
    • In a pot over medium-low heat, add the butter and the minced onion. Cover and cook for 10 minutes (make sure it doesn’t burn, and stir from time to time)
    • Add the peas and cook them for a few minutes till they are warm.
    • Remove from the heat and mash them with a flat wooden spoon or a potato masher.
    • Add a dash of lemon juice, salt and pepper (you can also add cream if you prefer them creamy).
  • Combine everything on a plate and serve immediately. I’ve added a couple of spoons of Tartare Sauce to go with the fish cakes.

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