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Pea and crab fishcakes recipe

1 rating

Make a batch of these super-tasty and healthy fishcakes so you've always got dinner on standby. This recipe, using versatile tinned crab meat, is easily doubled and the fishcakes can be frozen cooked or uncooked. To cook from frozen, cover the pan and fry for an extra 3-4 mins until piping hot throughout. See method

Serves 4 (makes 8)
Takes 40 mins
299 calories / serving
Freezable
Healthy
Dairy-free

Ingredients

750g floury potatoes, peeled and cut into chunks
300g frozen peas
1 egg, lightly beaten
145g tin Kingfisher shredded crab meat, drained well
30g pack fresh coriander, stalks and leaves separated and chopped
5cm piece fresh ginger, peeled and grated
50g wholemeal bread, blitzed to crumbs
1 small garlic clove, grated
1 lemon, ½ zested and juiced, rest cut into wedges to serve
1 tbsp rapeseed oil
mixed salad (optional)
spring onions, sliced (optional)

1 of your 5-a-day and a source of protein, which supports the maintenance of normal bones

Each serving contains

Energy
1260kj
299kcal 15%
Fat
6g 9%
Saturates
1g 5%
Sugars
6g 7%
Salt
0.7g 11%

of the reference intake
Carbohydrate 43.4g Protein 13.6g Fibre 8.2g

Method

Boil the potatoes in a saucepan for 12-15 mins until tender. Drain well, return to the pan and leave to steam-dry for a few mins
Meanwhile, boil the peas in a saucepan for 3 mins. Drain, rinse under cold water to cool, then drain again.
Tip the potatoes into a bowl and mash until mostly smooth but still with some texture; leave to cool for 5 mins. Stir in the egg, crab meat, 125g peas, the coriander stalks and 2 tbsp chopped leaves, the ginger and breadcrumbs and mash again to combine.
Blitz the remaining peas with the garlic, lemon zest and juice, remaining coriander leaves and a splash of water in a food processor until combined but not smooth. Season to taste.
Form the crab mix into 8 patties; arrange on a lined baking tray. Heat the oil in a frying pan over a medium heat, then fry the patties in batches for 3-4 mins on each side until golden. Serve with the pea dip and lemon wedges for squeezing over, along with salad leaves and sliced spring onion scattered over, if you like. Any leftover dip will keep in an airtight container in the fridge for up to 3 days.

Freezing and defrosting guidelines

Freeze fishcakes only (cooked or uncooked). In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Tinned fish recipes