Lemon Fish Cakes with Spring Pea Salad Recipe

If you’re craving something bright, fresh, and totally satisfying, you’re going to adore this Lemon Fish Cakes with Spring Pea Salad Recipe. I absolutely love how these fish cakes turn out—crispy on the outside, tender and zesty on the inside, and paired with a vibrant spring pea salad that just sings with freshness. When I first tried this combo, it instantly became my go-to dinner for those days when you want a meal that’s elegant yet effortless. Stick with me, and I’ll walk you through every step so you can nail it too!

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Ingredients You’ll Need

The magic of this Lemon Fish Cakes with Spring Pea Salad Recipe lies in its simple, fresh ingredients. Each one has a purpose—from the tender white fish to the zingy lemon and sweet peas—working together for a perfectly balanced meal. When shopping, I always pick good quality, fresh fish and keep frozen mashed potatoes on hand for convenience.

• White fish fillets: Choose something mild like cod or haddock for a delicate flavor that mixes beautifully with lemon.
• Olive oil: Use a good quality extra virgin for richer taste and a nice sear on the fish cakes.
• Frozen mashed potatoes: A handy shortcut that keeps the texture creamy without extra fuss.
• Egg: Acts as a binder, helping everything stick together perfectly.
• Lemon zest and juice: This is the heart of the recipe; fresh lemons perk everything right up.
• Aioli: Adds a creamy, garlicky depth—perfect inside the cakes and extra on the side.
• Plain flour: Helps hold the cakes together and creates that crispy crust once fried.
• Wholegrain mustard: Adds a subtle kick and tangy complexity.
• Frozen peas: Sweet and vibrant, they make the star of the spring pea salad.
• Fresh mint: Brings freshness and that little green punch to the salad.
• Rocket: Slightly peppery leaves that add a wonderful texture and taste contrast.

Variations

I love to make this recipe my own depending on what’s in season or what flavors I’m craving. You might find that tweaking the herbs or adding a little spice can make this dish even more special for your taste buds!

• Herb swap: Sometimes, I swap the mint for fresh dill or parsley to change up the flavor profile—it’s equally delicious.
• Spice it up: Adding a teaspoon of smoked paprika or a pinch of chili flakes to the fish mix gives it a subtle warmth that’s wonderful for cooler days.
• Gluten-free option: Use chickpea flour or gluten-free flour instead of plain flour for a gluten-free twist without losing the golden crust.
• Seasonal peas: If fresh spring peas are available, I swap the frozen ones for extra sweetness and a pop of texture.

How to Make Lemon Fish Cakes with Spring Pea Salad Recipe

Step 1: Cook the Fish to Perfection

Start by heating a drizzle of olive oil in a nonstick frying pan over high heat. Pat your fish dry with a paper towel—that’s a game changer to get a nice sear—and season with salt and pepper. Cook the fish for about 2 minutes on each side until it’s golden and cooked through. I usually peek under the fillet to make sure it flakes easily before moving on. Let it cool slightly, then use a whisk or fork to gently flake the fish into bite-size pieces. This shredding step makes your fish cakes so tender without big chunks.

Step 2: Combine the Mash and Seasonings

While your fish cooks, prepare the frozen mashed potatoes following the package directions—but here’s my trick: skip adding any butter or milk even if the instructions say so. You want the mash soft but not too creamy, so the fish cakes hold together nicely. Add the mash to the bowl with your shredded fish, then stir in the egg, lemon zest, aioli, flour, wholegrain mustard, and a good pinch of salt and pepper. Mix everything well—this is where your base gets its bright, savory character!

Step 3: Shape and Coat Your Fish Cakes

This is the fun part! Use your hands to gently shape the mixture into 10 to 12 patties. Don’t pack them too tightly; you want them to be firm enough to hold but still tender. Once shaped, lightly dust each fish cake with plain flour. This little step is what helps build that gorgeous crispy crust when you fry them—trust me, it’s worth the extra minute!

Step 4: Fry to Golden Crispness

Heat a little more olive oil in your nonstick pan over medium-high heat. Fry your fish cakes for 2 to 3 minutes on each side or until they’re golden and beautifully crisp. Try not to overcrowd the pan—cook in batches if needed. After frying, transfer them to a plate lined with paper towels to soak up any excess oil. If you’ve got a hungry crowd, this is when you can keep finished batches warm in a low oven while you finish frying the rest.

Step 5: Prepare the Spring Pea Salad

Bring a pot of water to a boil and add your frozen peas. Cook for just 1 minute—they should be bright green and tender but still hold a bite. Drain and toss the peas into a bowl where you crush them gently with a fork or potato masher; this step releases their sweetness and makes a creamy foundation for the salad. Add the lemon juice, chopped fresh mint, roughly chopped rocket, and a drizzle of olive oil. Stir everything together and season with a pinch of salt and pepper. The freshness here perfectly balances the richness of the fish cakes.

Step 6: Serve and Enjoy!

Plate up your warm fish cakes alongside a generous spoonful of spring pea salad. Don’t be shy with an extra dollop of aioli and maybe a few lemon wedges on the side for squeezing. I often watch my family dig in happily—it’s such a satisfying, fresh meal that feels both comforting and light.

How to Serve Lemon Fish Cakes with Spring Pea Salad Recipe

Garnishes

I love to garnish my fish cakes with an extra swirl of aioli and a few fresh lemon wedges for that zesty squeeze just before eating. Sometimes, I sprinkle a few extra chopped mint leaves on the pea salad for a fresh pop of color and flavor—it really brightens the plate.

Side Dishes

Since the fish cakes and pea salad feel light but filling, I often pair them with simple sides like a crisp green salad or some roasted baby potatoes drizzled with olive oil and herbs. On colder days, a bowl of homemade tomato soup pairs beautifully for a cozy meal.

Creative Ways to Present

For a dinner party, I’ve plated these as mini fish cakes with tiny spring pea salad nests and a dollop of aioli on small tasting spoons—makes a perfect appetizer that looks fancy but is super simple. You can also stack the fish cakes topped with the pea salad tower-style for a stunning presentation.

Make Ahead and Storage

Storing Leftovers

I store any leftover fish cakes in an airtight container in the fridge and they keep really well for up to 2 days. Just be sure to cool them completely before sealing the container to avoid condensation, which can make the crust soggy.

Freezing

I’ve had great success freezing fish cakes uncooked. Shape and flour the cakes, then freeze them on a baking tray for an hour before transferring to a freezer bag—this stops them from sticking together. When you’re ready to eat, you can cook them straight from frozen, just add a couple of extra minutes to the frying time.

Reheating

To reheat, I pop leftover fish cakes into a hot oven (about 375°F/190°C) for 10 minutes or until warmed through and crispy again. Avoid microwaving because it softens the crust, and nobody wants soggy fish cakes, right?

FAQs

Final Thoughts

I honestly can’t recommend this Lemon Fish Cakes with Spring Pea Salad Recipe enough. It’s one of those meals that feels like a treat but comes together quickly and easily. The contrast between crispy, zesty cakes and the sweet, fresh pea salad always gets compliments and happy appetites around my table. If you try it out, I’d love to hear what you think—this might just become your new weeknight superstar!

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