Lemon Fish Cakes with Spring Peas

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Zesty, fish cakes made from fresh white fish, frozen mashed potatoes, lemon zest and juice, aioli and wholegrain mustard served with spring peas. Serve with extra aioli and lemon wedges.

A plate of golden-brown patties with lemon wedges, served with a side of green peas and leafy greens, on a wooden table.

I'm a big fan of fish cakes, especially when they're easy to make and packed with fresh flavours. These Lemon Fish Cakes with Spring Peas are beautifully crisp on the outside, soft in the middle and have a lovely zing thanks to the lemon zest and wholegrain mustard. Using frozen mashed potato is a simple shortcut that makes them smooth, sturdy and perfect for pan-frying. If you like the sound of these, you might also enjoy our Crispy Tuna Cakes.

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Ingredient notes:
Step by step instructions:
Recipe FAQs:
Storage:
Top tips:
Related Recipes:
Lemon Fish Cakes with Spring Peas

Ingredient notes:

A selection of ingredients on a kitchen counter, including fish fillet, lemon, peas, arugula, jarred mustard, flour, egg, gnocchi, olive oil, and sweet chili sauce.

White fish: Any firm white fish works well here - snapper, hoki, tarakihi or gurnard are all great options. Because the fish is cooked first and then broken up, it doesn't need to be perfect fillets.
Frozen mashed potato: This is the secret weapon for fish cakes that actually hold together. Frozen mash is smoother and drier than homemade, giving you soft centres without falling apart.
Lemon: Both the zest and juice are used to add freshness. The zest flavours the fish cakes themselves, while the juice brightens up the pea salad.

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

Step by step instructions:

Bring a nonstick frying pan to a high heat with a drizzle of olive oil. Pat your fish dry with a paper towel, season with salt and pepper. Cook on both sides for a couple of minutes, until golden and cooked through.

Two raw fish fillets seasoned with pepper are being cooked in a black frying pan on a stovetop.

A fillet of fish is being pan-fried in a black nonstick skillet, lightly seasoned with salt and pepper.

In a large mixing bowl, use a whisk to break up the fish until shredded and free of large clumps. Cook the frozen mashed potato as per pack instructions. If your frozen mash indicates adding butter or milk, skip that step. Add to the bowl with the fish.

A large glass bowl with shredded cooked chicken being mixed with a whisk; a bowl of mashed potatoes is in the background on a white countertop.

A glass bowl containing crab meat, egg, mashed potatoes, lemon zest, whole grain mustard, mayonnaise, flour, salt, and pepper, ready to be mixed.

Add the egg, lemon zest, aioli, flour, mustard and a sprinkle of salt and pepper to the fish and mashed potato, mix until everything is well combined.

A glass bowl filled with mixed dough and a wooden spoon resting inside.

A yellow bowl containing a mound of dough placed on top of loose flour on a light-colored countertop.

Use your hands to shape the mixture into 10-12 patties, and coat each in a dusting on flour. Drizzle an extra olive oil into your nonstick pan, bring to a medium-high heat, and pan fry the fish cakes for 2-3 minutes on each side or until golden brown and crispy. Lay the cooked fishcakes onto a plate lined with a paper towel to drain.

Four uncooked patties are being fried in oil in a black skillet on a stovetop.

Repeat with the remaining fish cakes. Add the peas to boiling water and cook for 1 minute, or until bright green. Drain the peas and add to a bowl. Use a fork or potato masher to crush them lightly, then add the lemon juice, mint, rocket and a drizzle of olive oil. Stir and season with salt and pepper.

Four golden-brown patties frying in oil on a black skillet, placed on a stovetop.

A bowl of green peas mixed with fresh arugula, next to a plate of browned patties on a white countertop.

Serve the hot fish cakes with the pea salad and an extra dollop of aioli.

Two golden fish cakes served with green peas, a dollop of mayonnaise, fresh greens, and a lemon wedge on a white plate.

Recipe FAQs:

Can I use fresh mashed potatoes instead of frozen?

Yes, absolutely. Just make sure your mash is quite dry - skip the butter and milk, or allow it to steam dry well before mashing.

Can I bake the fish cakes instead of pan-frying?

You can. Place them on a lined baking tray, spray lightly with oil and bake at 200°C for 20-25 minutes, turning once, until golden.

Can I make these ahead of time?

Yes. You can shape the fish cakes and keep them covered in the fridge for up to 24 hours before cooking.

Storage:

Store any leftover cooked fish cakes in an airtight container in the fridge for up to 2 days. Reheat gently in a frying pan or air fryer to help them crisp up again.
The pea salad is best eaten fresh, but leftovers can be stored separately in the fridge for 1 day.

Top tips:

I like to use an ice cream or cookie scoop to help portion my fish cake mixture - it's a mess-free and even portioning tool.
Using frozen mashed potato is the best hack for fish cakes that are smooth and hold together. The potato is super smooth and drier than homemade so it makes for a great base, but you can most definitely boil your own potatoes and mash them.
Any white fish works well in this recipe, as the fish gets broken once cooked. I used snapper for this recipe.

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Lemon Fish Cakes with Spring Peas

Yield: Makes 10

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Zesty, fish cakes made from fresh fish, frozen mashed potatoes, lemon zest and juice, aioli and wholegrain mustard served with spring peas. Serve with extra aioli and lemon wedges.

Ingredients

250g white fish fillets
2 tsp Olive oil
500g frozen mashed potatoes
1 egg
1 lemon, zest and juice
1 Tbsp aioli, heaped
2 Tbsp plain flour, plus extra for dusting
1 Tbsp wholegrain mustard
250g frozen peas
Handful of fresh mint, chopped
Half a bag of rocket, roughly chopped

Instructions

Bring a nonstick frying pan to a high heat with a drizzle of olive oil. Pat your fish dry with a paper towel, season with salt and pepper. Cook on both sides for a couple of minutes, until golden and cooked through.
In a large mixing bowl, use a whisk to break up the fish until shredded and free of large clumps.
Cook the frozen mashed potato as per pack instructions. If your frozen mash indicates adding butter or milk, skip that step. Add to the bowl with the fish.
Add the egg, lemon zest, aioli, flour, mustard and a sprinkle of salt and pepper to the fish and mashed potato, mix until everything is well combined.
Use your hands to shape the mixture into 10-12 patties, and coat each in a dusting on flour.
Drizzle an extra olive oil into your nonstick pan, bring to a medium-high heat, and pan fry the fish cakes for 2-3 minutes on each side or until golden brown and crispy. Lay the cooked fishcakes onto a plate lined with a paper towel to drain.
Repeat with the remaining fish cakes.
Add the peas to boiling water and cook for 1 minute, or until bright green. Drain the peas and add to a bowl. Use a fork or potato masher to crush them lightly, then add the lemon juice, mint, rocket and a drizzle of olive oil. Stir and season with salt and pepper.
Serve the hot fish cakes with the pea salad and an extra dollop of aioli.

Notes

I like to use an ice cream or cookie scoop to help portion my fish cake mixture - it’s a mess-free and even portioning tool.
Using frozen mashed potato is the best hack for fish cakes that are smooth and hold together. The potato is super smooth and drier than homemade so it makes for a great base, but you can most definitely boil your own potatoes and mash them.
Any white fish works well in this recipe, as the fish gets broken once cooked. I used snapper for this recipe.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 385Total Fat: 13gSaturated Fat: 2gUnsaturated Fat: 11gCholesterol: 111mgSodium: 630mgCarbohydrates: 44gFiber: 5gSugar: 12gProtein: 23g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya