Mushy pea fishcakes

It’s absolutely Baltic in Sydney tonight.
I should know, I’ve just spent a little over an hour standing on a footy field in a bracing wind.
It hasn’t done anything to dislodge the sprogget.
I had acupuncture today and got a good run a early labour pains for about an hour, but it’s died down.
Take-away tonight as the after school run included a keyboard concert and Auskick training.


Minty mushy pea fishcakes

Silvana Franco from the UK TV Series, the BEST

So these are the fishcakes made by Silvana on the original (and best) version of the TV cooking show, The Best. When I made them the other day they were a bit wet, but I put that down to my own tardiness. I think next time I’ll add a bit more mint jelly, some fresh mint, use a thicker fillet of fish and not mash the potatoes to much – I just felt that their texture was a bit same same.

  • 700g potatoes, peeled and diced
  • 400g haddock fillet (in Australia the equivalent is blue eye, but I reckon a thick filleted fish, like Ling would work really well)
  • 300ml milk
  • 1 tblsp mint jelly (I’d double this)
  • 300g can of mushy peas
  • 2 tblsp plain flour, seasoned
  • 1 egg, beaten
  • 8-10 tbsp dried breadcrumbs
  1. Preheat the oven to 220C.
  2. cook the potatoes for 12-15 minutes or until tender.
  3. put the fish in a saute pan and pour over the milk. Cover and bring to the boil. Remove from the heat and set aside for five minutes or until cooked through.
  4. drain the potatoes and return to the saucepan. Add the mint jelly, some salt and pepper and mash roughly.
  5. drain the fish from the milk well, discard the milk and flake the fish into the potatoes.
  6. add the mushy peas and stir it all together (don’t over mix. I think that was what I did so it all became a bit baby food consistency).
  7. shape the mixture into firm even-sized cakes. (Silvana did four fish cakes, which makes VERY big fishcakes. I did smaller ones and made 8-9.)
  8. dust in the flour, dip in the egg, dredge in the breadcrumbs
  9. heat a little oil in a frying pan and gently cook the fishcakes for 2 minutes on each side until crisp and golden. Drain on kitchen paper

Serve with chips or a green salad and some mayonnaise that has a squeeze of lemon juice through it. (I served it with the most amazing roast potatoes to die for.)

But meanwhile, I’m absolutely gagging for some vanilla biscuits, but the idea of having to roll out a dough and cut out shapes and ice is just too hard tonight.
Maybe tomorrow.