Photo: David Holifield
Herb & pea fishcakes
10 ingredients
Serves 4
openrecipes
Adding peas to the mix gives a juicier texture to the finished fish cakes
Estimated Nutrition (whole recipe, rough)
1197
Calories
52g
Protein
35g
Fat
169g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
- handful dill , finely chopped
- 1 tbsp flour for dusting
- salad to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes