Cheesy fish cakes.jpg

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?

  1. Preheat oven to 200C.
  2. 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.
  3. 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.
  4. Use a fork to flake the fish and then gently fold in into the mash.
  5. Cut the cheddar into 8 cubes, one for each fish cake.
  6. Divide the potato and fish mixture into 8 and roll into balls, pushing a cube of cheddar into the middle of each one.
  7. Using a food processor blitz the bread to make breadcrumbs, then dip each fishcake into the crumbs and cover on all sides.
  8. 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.

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