Description
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.
