Oooh, Jamie Oliver's done it again, with the perfect bistro supper for a Saturday night: fishcakes. These ones are heathy, satisfying and so much better than shop-bought. They're made with cod – but you can swap out this fish for whatever you have in the freezer. Our tastebuds are tingling.
Jamie Oliver says, 'Fish and potatoes make a great team and these incredible fishcakes, packed with vibrant peas, zesty lemon and fiery mustard, will get your tastebuds tingling. I've coated them in crispy wholemeal breadcrumbs, which contrast perfectly with the soft, oozy middle. This is healthy, feel-good food that's hard to beat!'
It only takes 10 minutes to prep these fishcakes – and 40 minutes to cook, max. Our recipe serves four. For more great food ideas and recipes, go to our dedicated page.
Jamie Oliver's fishcakes
- Thanks to Tesco for this recipe
- 700g Maris Piper potatoes
- 250g frozen peas
- 280g cod or other sustainable white fish, skin off, pin-boned
- 1 lemon
- 1 tbsp English mustard, plus a dollop (optional)
- 75g vintage Cheddar
- 2 slices wholemeal bread, whizzed into breadcrumbs
- olive oil
- 4 tbsp natural yogurt
- extra virgin olive oil
- 85g watercress
1. Preheat the oven to 200°C/fan 180°C/gas mark 6. Scrub the potatoes, cut them into quarters and cook them in a large pan of boiling salted water for 15 minutes, or until light and fluffy. Add in the peas and fish for the last 4 minutes.
2. Put the fish aside on to a plate with a slotted spoon. Drain the potatoes and peas, and let them steam-dry for a few minutes, before returning them to the pan. Grate over half the lemon zest, add one tablespoon of mustard, then mash it. Season with salt and pepper.
3. Flake the fish and delicately fold it into the mash. Cut up the cheese into eight even-sized pieces. Divide the mash into eight and roll each into a ball, pushing a cube of cheese into the middle. Finally, shape and squash the mixture into roughly 4cm-thick patties.
4. Sprinkle the breadcrumbs onto a large plate. Carefully, dip each fishcake into the breadcrumbs, pressing down slightly so they stick and flipping them so they are fully coated.
5. Place a large non-stick pan on a medium heat, adding one tablespoon of olive oil. When the oil is hot add the fishcakes and fry for three minutes each side, or until they are golden. Keep any fish cakes done before the rest are cooked in a warm place. Transfer the fishcakes onto a large sheet of baking paper and place in the oven for 10 minutes, or until the cheese has melted.
6. Meanwhile, grate the rest of the lemon zest and mix this with the yogurt. Add a good few drops of the lemon juice. Drizzle with one tablespoon of extra virgin olive oil and season.
7. Serve the fishcakes with a spoonful of yogurt, a some watercress dressed with the remaining lemon juice, and a dollop of mustard.