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Cook
10m
Ingredients
Method
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Step 1
Blitz the spring onions, lemon zest and herbs in a blender until broken down.
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For
4
M
I
4
Spring onions, roughly chopped
1/2
Lemon, zested and juiced
2
tbsp
Mint, roughly chopped
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Peas
To be honest when I make these I’m never organised enough to defrost the peas so I just bung them in the processor and carry on with the recipe and they defrost very quickly as you go along.
Fish
I’ve used haddock because this is seasonal suppers and February is a great time to be eating haddock but any chunky white fish will work beautifully. Cod is excellent.
Tartare sauce
This sauce is so good. But you don’t like capers? Leave them out! Don’t like cornichons or pickles? Leave them out! A dollop of mayo or aioli alongside the fishcakes is also v good. But if you don’t like capers or pickles, I would suggest adding some garlic and lemon and chopped tarragon to your mayo and it will take it to the next level.
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Cook
10m
Ingredients
Method
Turn cooking mode on
Step 1
Blitz the spring onions, lemon zest and herbs in a blender until broken down.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
4
M
I
4
Spring onions, roughly chopped
1/2
Lemon, zested and juiced
2
tbsp
Mint, roughly chopped
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Peas
To be honest when I make these I’m never organised enough to defrost the peas so I just bung them in the processor and carry on with the recipe and they defrost very quickly as you go along.
Fish
I’ve used haddock because this is seasonal suppers and February is a great time to be eating haddock but any chunky white fish will work beautifully. Cod is excellent.
Tartare sauce
This sauce is so good. But you don’t like capers? Leave them out! Don’t like cornichons or pickles? Leave them out! A dollop of mayo or aioli alongside the fishcakes is also v good. But if you don’t like capers or pickles, I would suggest adding some garlic and lemon and chopped tarragon to your mayo and it will take it to the next level.
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Made it?
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