Name: Herb and pea fishcakes
Total time: 45 min
Yield: Serves 4
Ingredients: 300g skinless white sustainable fish fillets; 4 spring onions, finely shredded; 3 tbsp milk; 50g butter; 500g potatoes, peeled and cut into chunks; ½ lemon, plus wedges to serve; 150g frozen peas, defrosted; a handful dill, finely chopped; a handful parsley, chopped; 1 tbsp for dusting flour; to serve salad

300g skinless white sustainable fish fillets
4 spring onions
finely shredded
3 tbsp milk
50g butter
500g potatoes
peeled and cut into chunks
½ lemon
plus wedges to serve
150g frozen peas
defrosted
a handful dill
finely chopped
a handful parsley
chopped
1 tbsp for dusting flour
to serve salad

Method

step 1
Steam the fish, then cool and flake. Put the spring onion in a pan with the milk and half the butter and cook until softened. Boil the potatoes until tender, cool a little, then roughly mash with the spring onion mixture. Season, adding a squeeze of lemon. Add the peas, fish and herbs. mix, keeping fish in big flakes.
step 2
Form into 8 fishcakes. Dust lightly with flour. Heat the remaining butter in a non-stick pan and cook the cakes for 3-4 minutes each side until golden. Serve with lemon wedges and salad if you like.