This recipe offers a wonderful mix of fresh and comforting flavors. The fish cakes are crisp on the outside and soft on the inside, enhanced by zesty lemon. The spring peas add a natural sweetness and freshness that complements the savory cakes. It’s a quick, wholesome meal that feels both satisfying and elegant, perfect for any time of year.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
white fish fillets (such as cod or haddock), cooked and flaked potatoes, boiled and mashed lemon zest lemon juice garlic, minced green onions, finely chopped fresh parsley or dill, chopped egg breadcrumbs salt black pepper olive oil or butter
peas (fresh or frozen) butter mint (optional) salt
optional: tartar sauce or yogurt sauce for serving
Directions
Begin by preparing the fish cake mixture. In a large bowl, combine the flaked fish, mashed potatoes, lemon zest, lemon juice, garlic, green onions, herbs, egg, breadcrumbs, salt, and pepper. Mix until well combined.
Shape the mixture into small patties and place them on a tray. Chill in the refrigerator for about 15–20 minutes to help them hold their shape.
Heat olive oil or butter in a skillet over medium heat. Cook the fish cakes for about 3–4 minutes per side, until golden brown and heated through.
Meanwhile, cook the peas. In a small pan, melt butter and add the peas. Cook for a few minutes until tender, then season with salt and stir in fresh mint if using.
Serve the fish cakes warm with the peas on the side and a squeeze of fresh lemon or your preferred sauce.
Servings and timing
Servings: 4 servings (about 8 fish cakes) Prep time: 20 minutes Cook time: 15 minutes Total time: 35 minutes
Variations
You can use salmon instead of white fish for a richer flavor. Add a pinch of chili flakes for a bit of heat. Swap peas for green beans or asparagus if desired. For a gluten-free version, use gluten-free breadcrumbs.
Storage/Reheating
Store leftover fish cakes in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat to maintain their crisp texture, or in the oven until warmed through. Avoid microwaving if possible to keep them from becoming soggy.
FAQs
Can I use canned fish?
Yes, canned fish like tuna or salmon can work as a convenient substitute.
How do I keep the fish cakes from falling apart?
Chilling them before cooking helps them hold their shape.
Can I bake instead of fry?
Yes, bake them in the oven until golden and heated through.
What type of fish works best?
Firm white fish like cod or haddock is ideal.
Can I freeze fish cakes?
Yes, freeze them before or after cooking for later use.
Are these fish cakes healthy?
They are relatively light and packed with protein and fresh ingredients.
Can I make them dairy-free?
Yes, use oil instead of butter and ensure other ingredients are dairy-free.
What sauces go well with this dish?
Tartar sauce, yogurt sauce, or a lemon aioli pair nicely.
Can I add vegetables to the fish cakes?
Yes, finely chopped spinach or grated zucchini can be added.
How do I know when they are done?
They should be golden on the outside and heated through inside.
Conclusion
Lemon fish cakes with spring peas are a bright and delicious dish that combines crisp textures with fresh, zesty flavors. Easy to prepare and full of wholesome ingredients, they make a perfect meal for both everyday dining and special occasions.
These lemon fish cakes with spring peas are a light, fresh, and flavorful meal featuring crispy golden fish cakes infused with zesty lemon, served alongside sweet, buttery peas. Perfect for a quick, healthy dinner or elegant lunch.
Ingredients
White fish fillets (such as cod or haddock), cooked and flaked
Potatoes, boiled and mashed
Lemon zest
Lemon juice
Garlic, minced
Green onions, finely chopped
Fresh parsley or dill, chopped
Egg
Breadcrumbs
Salt
Black pepper
Olive oil or butter
For the peas:
Peas (fresh or frozen)
Butter
Mint (optional)
Salt
Optional:
Tartar sauce or yogurt sauce for serving
Instructions
In a large bowl, combine flaked fish, mashed potatoes, lemon zest, lemon juice, garlic, green onions, herbs, egg, breadcrumbs, salt, and pepper. Mix until well combined.
Shape into small patties and place on a tray. Chill in the refrigerator for 15–20 minutes.
Heat olive oil or butter in a skillet over medium heat. Cook fish cakes for 3–4 minutes per side until golden brown and heated through.
In a separate pan, melt butter and add peas. Cook for a few minutes until tender, then season with salt and stir in mint if using.
Serve fish cakes warm with peas on the side and a squeeze of fresh lemon or your preferred sauce.
Notes
Chilling the patties helps them hold their shape أثناء cooking.Use salmon instead of white fish for a richer variation.Best cooked in a skillet for a crispy exterior, but can be baked if preferred.
