Description
Transform your Friday fish and chips leftovers into delicious fishcakes with avocado mushy peas for a clever Saturday luncheon.
Ingredients
Units
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 chopped fish and chips with the beaten egg, 1 teaspoon salt, and a pinch of ground pepper.
- Shape the mixture into 4-6 patties, depending on your preferred size.
- Coat each patty with fine cornmeal, ensuring an even layer on all sides.
- Refrigerate the patties for at least 30 minutes to help them hold their shape.
- Heat a non-stick skillet over medium heat and add a small amount of oil.
- Fry the fishcakes for 3-4 minutes on each side, or until golden brown and heated through.
- For the avocado mushy peas: In a bowl, mash the ripe avocado with the cooked peas.
- Add lemon juice, salt, and pepper to taste, and mix until well combined.
- Serve the fishcakes warm with a side of avocado mushy peas.
Notes
This recipe works well with leftover fish fingers, and even breaded shrimp or prawns. Avocado is not traditional with mushy peas, but it adds a creamy texture. Refrigerating the patties helps them hold their shape during cooking. Consider ordering extra fish and chips to ensure you have leftovers for this recipe.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: British
Nutrition
- Serving Size: 1 fishcake
- Calories: 250
- Sugar: 2 grams
- Sodium: 650 mg
- Fat: 12 grams
- Carbohydrates: 20 grams
- Fiber: 4 grams
- Protein: 15 grams
- Cholesterol: 70 mg