Haddock & Pea Fishcakes

Haddock & Pea Fishcakes is a 40-minute family favs dinner. Pick estimates $5.60 a serving, above the catalog average of $5.05, with 38g of protein and 570 kcal. You need stove and 8 ingredients.

• 40 minCook time
• $5.60Est. cost
• 570Calories
• 38gProtein
• 64gCarbs
• 17gFat

Estimated cost per serving at a mid-range supermarket. Real prices vary by store and week.

Ingredients

• 🐟Haddock FilletMeat & Seafood6 oz
• 🥔Russet PotatoProduce1 piece
• 🫛Frozen PeasFrozen½ cup
• 🍞Panko BreadcrumbsPantry3 tbsp
• 🥚EggsDairy & Eggs1 piece
• 🧅Spring OnionProduce2 piece
• 🍋LemonProduce½ piece
• 🌿Fresh DillProduce2 tbsp

Method

1. Boil the peeled and chunked potato in salted water for 16 minutes until tender, then drain and mash it dry.
2. Poach the haddock in a shallow pan of barely simmering water for 6 minutes, then lift it out and flake it, discarding the skin.
3. Cover the peas with boiling water for 3 minutes, drain and crush them roughly with a fork.
4. Fold the fish, peas, sliced spring onion, dill and lemon zest through the mash and season well.
5. Shape into four thick cakes, dip each in beaten egg and press into the panko.
6. Fry them in a skillet with a little oil over medium heat for 4 minutes per side until deep golden and hot through.

You'll need

Allergen tags come from the recipe, not from the products you buy — always check the label.

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