Maggie Bob Makes: Fishcakes with Pea Puree

This was my dinner tonight. I posted this picture to twitter, and was immediately asked for the recipe – happy to oblige!

To make the fishcakes I used some leftover baked coley I had, and supplemented this with some tinned mackerel. You can use whatever fish you have – maybe some white fish with a tin of salmon added for colour and flavour?


For the fishcakes:
200g cooked fish
200g boiled potatoes
1 egg, lightly beaten
Plain flour (for dusting)
Salt, pepper, lemon & paprika for seasoning

For the pea puree:
200g frozen peas
1 small shallot
2 tablespoons of cream cheese

1. Flake the fish in to a bowl (carefully removing any remaining skin and bones). Mash the potatoes and stir this into the fish. Season this mixture to taste.
2. Mix the egg through your fishcakes mixture until it is all bound together. Form into 4 cakes, and dip in flour to lightly coat.
3. Fry the cakes off in a hot pan with a little oil until both sides are lightly browned and crispy.
4. To make the pea puree, boil the peas for 4/5 minutes until they are cooked, and then blitz in a food processor along with the (roughly chopped) shallot and the cream cheese. Season with a little black pepper if desired.

Please remember – I never actually weigh things, so these measurements are guestimates. Let me know if you give this recipe a shot.