Grandma’S Yorkshire Fish Cakes With Mushy Peas Recipe

Cooking Directions

• STEP 1.Start by boiling the potatoes until they are tender. Drain and mash them with butter and milk until smooth.
• STEP 2.In a separate bowl, flake the cooked fish and mix it with the mashed potatoes, chopped parsley, lemon zest, and seasoning.
• STEP 3.Shape the mixture into patties and coat them in breadcrumbs. Heat oil in a frying pan and fry the fish cakes until golden and crispy on both sides.
• STEP 4.For the mushy peas, simmer the peas in a saucepan with water until soft. Drain and mash them with butter, mint, salt, and pepper.
• STEP 5.Serve the fish cakes hot with a side of mushy peas and enjoy!

Cooking Tips

• Make sure to use a flaky white fish like cod or haddock for the fish cakes.
• You can add other herbs and spices like dill or paprika to the fish cake mixture for extra flavor.
• If you prefer a healthier option, you can bake the fish cakes in the oven instead of frying them.

Storage and Serving

• Leftover fish cakes can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the fish cakes in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through.
• Serve the fish cakes with a squeeze of lemon juice and tartar sauce for added flavor.