Haddock and Pea Fishcakes with Tarragon Tartare

potato free, hassle free and so so good!

Okay these fishcakes are kind of magical, they use peas instead of potato, so they are very light and much quicker to make as you aren’t waiting around for the potatoes to cook. You can also bake them for a healthier version although I have to admit I don’t often do that.

These make a wonderful weeknight supper. If you don’t have time to chill them? Well then you don’t have time to chill them. Don’t stress, they may just fall apart a little so keep an eye on them when they are in the pan.

If you don’t want to coat in breadcrumbs, I’ve also had success just rolling them in sesame seeds which gives them a nice little crunch. I would then fry until golden and finish them off in the oven to cook all the way through.

Serves 4

Prep time 20 minutes

Cook time 10 minutes