Description
This British fish recipe makes 4-6 fishcakes, depending on their size
Ingredients
Scale
Fishcakes
- 1 large or 2 small fillets breaded fish, cooked
- 1 cup leftover potato chips (aka thick-cut French fries)
- 1 egg, beaten
- 1 tsp salt
- Pinch ground pepper
- 1/2 cup fine cornmeal (I used white)
- Rocket (arugula) and/or spinach salad and sweet chili sauce to serve
- Avocado Mushy Peas:
- 2 cups leftover peas
- 1/2 cup crème fraîche (you can substitute sour cream or Greek-style yogurt/lebneh)
- 1 small avocado, peeled and seeded
- A few leaves fresh mint (or pinch dried), chopped finely
- Salt & pepper to taste
Instructions
For the fishcakes:
- Put the fish fillets and chips in a blender and pulse until finely chopped.
- In a large bowl, mix the fish and chips with the egg and seasonings. It helps at this point to refrigerate the mix for an hour or two but it’s not necessary.
- Heat a small drizzle of your favourite cooking oil in a large skillet until just sizzling.
- Take a handful of the fishcake mixture, form it into a patty (the size of a hamburger) in your hands, coat it lightly in the cornmeal and plop it on the skillet. Repeat until all the mixture is used up.
- Cook on medium heat for about 5 minutes on one side (or until lightly browned), then gently flip them over and continue cooking for a further 3 minutes or until done.
- Serve with sweet chili sauce and avocado mushy peas (see below)
For the avocado mushy peas:
- Throw the peas, crème fraîche and avocado into a blender and blitz until smooth (you’re looking for a consistency similar to hummous).
- Spoon it out into a bowl, add the chopped mint and season to taste.
Notes
1. This works just as well with leftover fish fingers, and even breaded shrimp or prawns. I haven’t tried it with calamari but I bet it’s fab.
2. Avocado is in no way traditional with mushy peas and you can easily leave it out. I like the creaminess and richness it adds. Also, I just love avocado and am always looking for new places to include it.