Name: Smoked Trout Fish Cakes with Mushy Peas Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: British
Ingredients: 600g potatoes, diced; 2 tbsp hot horseradish (English Provender recommended); 200g smoked trout fillets, flaked; Zest and juice of 1 lemon, plus extra lemon wedges to serve; 25g plain flour, plus extra for dusting; 1 tbsp vegetable oil; 400g frozen peas; 100ml (3 and a half fl oz) hot vegetable stock

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Introduction

These smoked trout fish cakes paired with creamy mushy peas make a delicious and comforting meal. The horseradish adds a gentle kick, while the lemon zest brightens the flavors. Perfect for a simple lunch or light dinner.

The image shows a silver pan placed on a white marbled surface, with four golden brown potato cakes arranged inside the pan. The cakes are round, slightly thick, and have a crispy texture with browned edges and a soft, pale yellow inside. The pan handle extends out to the right side, and underneath is a white square trivet. To the left of the pan, there is a white bowl filled with bright green mushy peas, adding a contrasting color to the scene. A small part of a fork is visible at the top left edge. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

600g potatoes, diced
2 tbsp hot horseradish (we used English Provender)
200g smoked trout fillets, flaked
Zest and juice of 1 lemon, plus extra lemon wedges to serve
25g plain flour
400g frozen peas
100ml (3½ fl oz) hot vegetable stock
1 tbsp vegetable oil

Instructions

Step 1: Cook the diced potatoes in boiling salted water for about 10 minutes until tender. Drain thoroughly, return to the pan, and steam dry for a few minutes. Remove from heat, add the hot horseradish, and mash together until smooth.
Step 2: Gently stir the flaked smoked trout, lemon zest, and half the lemon juice into the mashed potatoes. Season to taste. Once cool enough to handle, shape the mixture into 8 patty-shaped cakes. Lightly dust each with plain flour and chill for 5 minutes to set.
Step 3: For the mushy peas, place the frozen peas and hot vegetable stock in a pan. Bring to a boil, then reduce the heat and cook for 3 minutes until tender. Blend using a food processor or stick blender for about 30 seconds to crush. Return to the pan, add a squeeze of lemon juice and seasoning, then keep warm.
Step 4: Heat the vegetable oil in a frying pan until hot. Cook the fish cakes for 3-4 minutes on each side until golden and crisp. You may need to cook them in batches. Serve the fish cakes with the mushy peas and extra lemon wedges on the side.

Tips & Variations

Use fresh horseradish for a sharper flavor or substitute with Dijon mustard if preferred.
For a crunchier texture, add finely chopped spring onions or fresh herbs like dill into the fish cake mixture.
If you don’t have smoked trout, smoked salmon or cooked white fish can be good alternatives.

Storage

Store any leftover fish cakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a frying pan or in the oven to keep them crisp. Mushy peas are best eaten fresh but can be refrigerated for up to 1 day and reheated on the stove with a little water to loosen.

How to Serve

Four round golden-brown potato cakes with a slightly crispy texture are in a silver pan. The cakes have a light, uneven browning and a rough surface showing bits of potato. Next to the pan is a white bowl filled with bright green mashed peas that look soft and creamy. The setting rests on a white marbled surface with a pale blue cloth nearby, adding a soft color contrast. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the fish cakes?

Yes, fish cakes freeze well. Place them on a baking tray to freeze individually, then transfer to a freezer bag for up to 1 month. Cook from frozen, adding a couple of extra minutes to the frying time.

How can I make the mushy peas creamier?

For a creamier texture, stir in a small knob of butter or a splash of cream after blending the peas.