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Fish cakes with smashed peas and lemon

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This simple fish cakes recipe makes dinnertime easy. Served with lemon and smashed peas, it's a tasty meal the whole family can enjoy.

  • Serves4
  • Cook time30 minutes
  • Prep time20 minutes, (+ 30 mins refrigeration)
Fish cakes with smashed peas and lemon

Ingredients

  • 400g Coles Brand Carisma Potatoes, peeled, chopped
  • 1 tsp hot English mustard
  • 500g smoked cod
  • 2 bay leaves
  • 4 peppercorns
  • 3/4 cup (180ml) milk
  • 1 lemon, zested
  • 1 tbsp lemon juice
  • 1/2 small brown onion, grated
  • 2 tsps finely chopped dill
  • 2 eggs, lightly beaten
  • 1 cup (150g) plain flour
  • 1 cup (150g) packaged breadcrumbs
  • Vegetable oil, for shallow frying
  • 1/2 cup (125ml) chicken stock
  • 30g butter
  • 500g Coles Brand Australian Frozen Peas
  • Lemon wedges, to serve
  • Mixed salad leaves, to serve
  • Mayonnaise, to serve
  • Dill sprigs, extra, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Cook potatoes in a saucepan of boiling salted water for 12-15 mins or until tender. Drain and mash. Add mustard. Season with salt and pepper. Allow to cool.

  2. Step 2

    Meanwhile, place smoked cod in a medium frying pan with bay leaves and peppercorns. Pour over combined milk and ½ cup (125ml) water. Bring to the boil over medium heat, cover and simmer over low heat for 8-10 mins or until cooked through. Remove fish from milk with a slotted spoon to a plate to cool slightly. Flake fish into the mashed potato along with lemon zest and juice, onion and dill. Season with salt and pepper. Divide mixture into 8 patties, 2cm thick.

  3. Step 3

    Place egg in a bowl. Place flour and breadcumbs on separate plates. Dust patties with flour then dip in egg and then coat in breadcrumbs. Place on a plate and refrigerate for 30 mins.

  4. Step 4

    Place enough oil in a frying pan to cover the base. Shallow fry fish cakes, in batches, over medium-low heat for 4 mins each side.

  5. Step 5

    Meanwhile heat stock and butter in a frying pan over medium heat. Add peas and simmer for 5 mins or until heated through. Remove from heat and roughly mash. Serve fish cakes with sprigs of dill, smashed peas, salad leaves, mayonnaise and lemon wedges.