Cheesy fish cakes
Crispy breadcrumbs coat a mouth-watering filling of pink ling, potato, peas and a hidden cheesy surprise.
How long will it take?
50 minutes
What’s the serving size?
Serves 4
What do I need?
- 700g potatoes, peeled and roughly chopped
- 250g frozen peas
- 300g pink ling fillets, skin-off
- 1 lemon
- 1 tbsp Dijon mustard
- 80g cheddar
- 3 slices day old multigrain bread
- Olive oil
How do I make it?
- Preheat oven to 200C.
- Cook potatoes in a large saucepan of boiling salted water. When the potatoes are nearly done, add peas and fish to the water and cook for a further 5 minutes.
- Take saucepan from heat and use a slotted spoon to remove the pink ling fillets. Set them aside on a plate. Drain the potatoes and peas in a colander and leave to steam-dry for a few minutes. Return potatoes and peas to the saucepan and add mustard and grated zest of half the lemon. Mash the mixture and season to taste.
- Use a fork to flake the fish and then gently fold in into the mash.
- Cut the cheddar into 8 cubes, one for each fish cake.
- Divide the potato and fish mixture into 8 and roll into balls, pushing a cube of cheddar into the middle of each one.
- Using a food processor blitz the bread to make breadcrumbs, then dip each fishcake into the crumbs and cover on all sides.
- Heat a frying pan over medium heat. Add olive oil and cook fishcakes (in batches if necessary) turning during cooking, until they are golden. Remove from frying pan and place on a lined baking tray in the oven for 10 minutes, to melt the cheese inside.
