Homemade Cheesy Fishcakes
with Peas, Salad and Wholegrain Mustard Mayo
Making fish cakes is easier than you think! Flavoured with cheese, mustard and lemon and paired with cod, salmon and smoked haddock, these are paired with peas, apple salad and homemade garlic aioli for a flavoursome dinner.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
4 unit(s)
Garlic Clove
30 grams
Mature Cheddar Cheese
(Contains Milk)
1 unit(s)
Lemon
1 pack(s)
Fish Pie Mix
(Contains Fish)
10 grams
Vegetable Stock Paste
50 grams
Breadcrumbs
(Contains Cereals containing gluten)
120 grams
Peas
17 grams
Wholegrain Mustard
(Contains Mustard)
20 grams
Baby Leaf Mix
Not included in your delivery
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
20 grams
Butter
¼ tsp
Salt
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.
Chop the potatoes into 2cm chunks (peel first if you prefer). Peel the garlic.
Pour the boiled water into a large saucepan on high heat with 1/2 tsp salt. Add the potatoes and half the peeled garlic to the water and cook until just tender, 12-14 mins.
About 5 mins before the potatoes are ready, drain the fish pie mix and add the fish to the pan. Simmer until the fish is cooked through, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
Meanwhile, grate the remaining garlic (or use a garlic press).
Grate the Cheddar cheese. Zest and quarter the lemon into wedges.
In a medium bowl, combine the sugar and olive oil for the dressing (see pantry for both amounts) with the juice of half the lemon. Season with salt and pepper. Set aside for later.
Once the potatoes and fish are cooked, drain and allow to steam uncovered for 2 mins. Return to the pan, off the heat.
Mash together, ensuring the mixture isn't too smooth so that some small chunks of potato remain.
Stir in the vegetable stock paste, cheese, breadcrumbs and salt (see pantry for amount) and a pinch of lemon zest. Season with pepper and mix together.
Allow the mixture to cool slightly, then shape into 2cm thick patties, 3 per person.
Transfer the fish cakes to a large, lightly oiled baking tray.
Drizzle with oil, then bake on the top shelf of your oven until golden, 24-26 mins. Carefully turn halfway through.
Meanwhile, a few mins before the fish cakes are ready, pop a small frying pan on medium-high heat with a drizzle of oil.
Once hot, add the peas and stir-fry for 2-3 mins.
Add the baby leaves to the bowl with the dressing. Toss to coat.
In a small bowl, combine the wholegrain mustard and the mayo (see pantry for amount). Season with salt and pepper.
Share the fish cakes between your plates.
Serve with the salad, peas and mustard mayo alongside, as well as any remaining lemon wedges for squeezing over.
Enjoy!
