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Prep Time 10 minutes - Total Time 35 minutes - makes 8

This is my interpretation of a fish pie but in a fishcake. Smoked fish, spinach, boiled egg, cheese and mash. Made even better with the help of the minty peas and tartare sauce.

This makes for a lovely lunch or a light dinner.

Fishcake Ingredients

  • 200g of skinless and boneless smoked cod fillets.

  • 500ml of milk or half milk, half water.

  • 2 eggs.

  • 2 tbsp of panko breadcrumbs.

  • 30g of cheese, grated (use your favourite).

  • 1 large handful of spinach.

  • 1 small handful of fresh parsley, roughly chopped.

  • 1 small handful of fresh dill, roughly chopped.

  • Zest of 1 lemon.

  • 200g of leftover mash or cheat with shop-bought mash.

Tartare Sauce Ingredients

  • 5 tbsp of Mayonnaise.

  • Juice from 1/2 a lemon.

  • 1 small handful of fresh parsley, roughly chopped.

  • 1 small handful of fresh dill, roughly chopped.

  • 5 cocktail gherkins, roughly chopped.

  • 1/2 a small red onion, roughly chopped.

Minty Peas Ingredients

  • 200g of frozen peas.

  • 1 knob of butter.

  • 2 tbsp of mint sauce.


  1. Pour the milk into a saucepan, bring up to a gentle simmer then add the fish. Poach for 5-7 minutes depending on the size of the fish, you want it so it just flakes apart.

  2. While the fish is poaching get 1 of the eggs on the boil and cook for 7 minutes. You are looking for a hard-boiled egg. For the last minute add the spinach, then drain.

  3. Allow the fish, spinach and egg to cool down. Then into a large bowl add the rest of the fishcake ingredients. Flake in the fish, roughly chop the spinach and egg and add to the bowl. Season and mix everything together and shape into 8 fishcakes.

  4. You can cook the cakes now or place into the fridge till you are ready to cook them. In a non-stick frying pan add a splash of oil and fry the fishcakes over low to medium heat for 4-5 on each side or till nice and golden on and warmed through.

  5. For the tartare sauce, simply mix everything together.

  6. For the minty peas, cook the peas in boiling water for a couple of minutes. Drain them place into a food processor along with the butter and mint sauce. Whizz for a minute then checks for seasoning.

  7. To serve, spread some of the peas on a plate, sit a couple of cakes on top then add a dollop of tartare sauce and a squeeze of lemon.


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