Pollock and Pea Fishcakes with Tartare Sauce
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Ingredients
- 400 g pollock fillets
- 400 g potatoes
- 100 g frozen peas
- 2 spring onions
- 30 g plain flour
- 1 eggs
- 20 g butter
- 3 tbsp mayonnaise
- 1 tbsp capers
Nutrition (per serving)
- Calories
- 347 kcal
- Protein
- 25.6 g
- Carbohydrate
- 24 g
- of which sugars
- 2 g
- Fat
- 14.9 g
- of which saturates
- 4 g
- Fibre
- 4 g
- Salt
- 0.68 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Poach the pollock fillets in a pan of simmering water for 6-8 minutes until just cooked through, then flake into large pieces, discarding any skin.
- 2
Peel and boil the potatoes for 15 minutes until tender, then drain and mash.
- 3
Cook the frozen peas in boiling water for 3 minutes, then drain.
- 4
Mix the mashed potato with the flaked pollock, peas, chopped spring onions and beaten egg, then season well.
- 5
Shape into eight small cakes, dust lightly with the plain flour, and fry in the butter for 4-5 minutes on each side until golden and heated through.
- 6
Mix the mayonnaise with the capers to make a quick tartare sauce.
- 7
Serve the fishcakes with the tartare sauce.
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