Succulent white fish, creamy mashed potatoes and a fresh homemade pea and mint pesto, make these tasty and delicious fish cakes a real family treat that everyone will enjoy.

Makes 8 good sized fish cakes

🧑🏼‍🍳 Chef’s Note 1;  Don’t be put off by all the ingredients and steps in the recipe these are well worth the effort.

500g meaty white fish, skinless, I used cod

100ml milk

Low calorie cooking spray

350g potatoes, peeled, boiled, and mashed

2 spring onions, trimmed and finely chopped

1 egg

1 – 2 tbs panko breadcrumbs – optional

For the pea and mint pesto

100g frozen peas, thawed

Small bunch fresh mint leaves

50g pine nuts, toasted

1 lemon, zested and juiced

1 tbs extra virgin olive oil

½ tsp lazy garlic

25g parmesan cheese, grated

For the crumb coating

2 tbs plain flour, seasoned with salt and black pepper

2 eggs, beaten

4 tbs panko breadcrumbs

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Method

Heat the oven to 190c, gas 5, 375 f.

Put the fish is a shallow lidded frying pan cover over a low heat with the milk and a splash of water for 5 minutes or until the fish is cooked, remove from the heat, remove the fish from the milk and place onto a plate to cool. When cool, flake the fish making sure there are no bones or pieces of skin.

For the pesto, blitz the ingredients with a pinch of salt and pepper, adding 1 tbs of water if too thick.

Mix the fish, mashed potato, pesto, spring onions, and egg with a little more salt and pepper, being careful not to break up the fish too much. Mix in the breadcrumbs, shape into eight fish cakes, put on a tray and chill in the fridge for 1 hour.

For the crumb, prepare three separate bowls for the seasoned flour, beaten eggs, and breadcrumbs. Coat the fishcakes in the flour, egg, then the breadcrumbs, set aside.

Spray an oven proof baking tray with the low – calorie cooking spray, place in the fish cakes and bake in the oven for 30 minutes, turning over half – way through.

Serve with salad, peas, healthy fries, tartar sauce and lemon wedges.

🧑🏼‍🍳 Chef’s Note 2; The uncooked fishcakes can be frozen making this dinner a great quick midweek meal, just defrost thoroughly before cooking.