Homemade Cheddar, Mustard and Lemon Fishcakes
with Peas, Apple Salad and Garlic Aioli
Making fish cakes is easier than you think! Flavoured with cheese, mustard and lemon and paired with cod, salmon and smoked haddock, these are paired with peas, apple salad and homemade garlic aioli for a flavoursome dinner.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
4 unit(s)
Garlic Clove**
30 grams
Mature Cheddar Cheese
(Contains: Milk)
1 unit(s)
Lemon
1 unit(s)
Apple
1 pack(s)
Fish Pie Mix
(Contains: Fish)
17 grams
Wholegrain Mustard
(Contains: Mustard)
50 grams
Breadcrumbs
(Contains: Cereals containing gluten)
120 grams
Peas
20 grams
Baby Leaf Mix
Not included in your delivery
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
¼ tsp
Salt
2 tbsp
Mayonnaise
Utensils
Cooking Instructions and Tips
Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.
Peel half the garlic cloves. Chop the potatoes into 2cm chunks (peel first if you prefer).
Pour the boiled water into a large saucepan on high heat with 1/2 tsp salt. Add the potatoes and peeled garlic to the water and cook until just tender, 12-14 mins.
About 5 mins before the potatoes are ready, drain the fish pie mix and and add the fish to the pan. Simmer until the fish is cooked through, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
While the potatoes cook, pop the remaining garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel in your oven until soft, 10-12 mins.
Grate the Cheddar cheese. Zest and quarter the lemon into wedges.
In a medium bowl, combine the sugar and olive oil for the dressing (see pantry for both amounts) with the juice of half the lemon. Season with salt and pepper.
Quarter, core and thinly slice the apple (no need to peel). Add it to the lemon dressing, then set aside.
Once the potatoes and fish are cooked, drain and allow to steam uncovered for 2 mins. Return to the pan, off the heat.
Mash together, ensuring the mixture isn't too smooth so that some small chunks of potato remain.
Stir in the mustard, cheese, breadcrumbs and salt (see pantry for amount) and a pinch of lemon zest. Season with pepper and mix together.
Allow the mixture to cool slightly, then shape into 2cm thick patties, 3 per person.
Transfer the fish cakes to a large, lightly oiled baking tray.
Drizzle with oil, then bake on the top shelf of your oven until golden, 24-26 mins. Carefully turn halfway through.
Meanwhile, once the roasted garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
In a small bowl, combine the roasted garlic and the mayo (see pantry for amount). Season with salt and pepper.
A few mins before the fish cakes are ready, pop a small frying pan on medium-high heat with a drizzle of oil.
Once hot, add the peas and stir-fry for 2-3 mins.
Add the baby leaves to the bowl of apple and dressing. Toss together.
Share the fish cakes between your plates. Serve with the apple salad, peas and garlic aioli alongside, as well as any remaining lemon wedges for squeezing over.
Enjoy!
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