Fish Cakes with Mash and Peas

Fish Cakes with Mash and Peas

DifficultyBeginner

Fish Cakes with Mash and Peas: A gluten free, dairy free, guilt free dinner.

Prep Time15 minsCook Time15 mins
 1 kg White Fish Fillets
 2 tbsp Fish Sauce
 2 Garlic Cloves
 1 Large Handful of Parsley or Coriander Leaves
 2 Eggs
 4 tsp Red Curry Paste
 4 Spring Onions (chopped)
 1 tsp Salt
 1 Lime (juiced)
 600 g Potatoes (peeled and quartered)
 500 g Frozen Peas
 2 tbsp Olive Oil
1

Begin by peeling and cutting your potatoes and placing them in a large pot filled with water. Turn heat to medium/high and let boil for 10-15 minutes or until potatoes are soft when pierced.

2

Meanwhile, to make your fish cakes: Place the fish sauce, lime juice, fish fillets, garlic, herbs and eggs in a food processor and process until well combined. Add the curry paste and process again until mixed through.

3

Transfer the fish mixture to a bowl and add in the spring onion and salt, stir through with wooden spoon. Shape the mixture into patties and set aside (numbers will vary depending on how big or small you make them)

4

Place frozen peas into a steamer or microwave safe dish with a dash of water and steam until soft and heated through.

5

Bring a large frying pan to medium heat and drizzle with oil. Once hot, add the fish cakes in batches and cook for approximately 4 minutes each side or until lightly browned.

6

Drain the water from the potatoes and with a potato masher, mash until soft. Add a dash of milk or a small block of butter to help soften the potatoes. Add salt and pepper here for extra flavour.

7

Serve the fish cakes with a generous serving of mash and a side of peas. Serving suggestion: these taste great with a little sweet chilli sauce over the patties!

Nutrition Facts

Serving Size 1

Servings 5


Amount Per Serving
Calories 411
% Daily Value *
Total Fat 3.7g6%
Total Carbohydrate 39.3g14%
Protein 55.6g112%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 1 kg White Fish Fillets
 2 tbsp Fish Sauce
 2 Garlic Cloves
 1 Large Handful of Parsley or Coriander Leaves
 2 Eggs
 4 tsp Red Curry Paste
 4 Spring Onions (chopped)
 1 tsp Salt
 1 Lime (juiced)
 600 g Potatoes (peeled and quartered)
 500 g Frozen Peas
 2 tbsp Olive Oil

Directions

1

Begin by peeling and cutting your potatoes and placing them in a large pot filled with water. Turn heat to medium/high and let boil for 10-15 minutes or until potatoes are soft when pierced.

2

Meanwhile, to make your fish cakes: Place the fish sauce, lime juice, fish fillets, garlic, herbs and eggs in a food processor and process until well combined. Add the curry paste and process again until mixed through.

3

Transfer the fish mixture to a bowl and add in the spring onion and salt, stir through with wooden spoon. Shape the mixture into patties and set aside (numbers will vary depending on how big or small you make them)

4

Place frozen peas into a steamer or microwave safe dish with a dash of water and steam until soft and heated through.

5

Bring a large frying pan to medium heat and drizzle with oil. Once hot, add the fish cakes in batches and cook for approximately 4 minutes each side or until lightly browned.

6

Drain the water from the potatoes and with a potato masher, mash until soft. Add a dash of milk or a small block of butter to help soften the potatoes. Add salt and pepper here for extra flavour.

7

Serve the fish cakes with a generous serving of mash and a side of peas. Serving suggestion: these taste great with a little sweet chilli sauce over the patties!

Fish Cakes with Mash and Peas