Lemon & Pesto Fishcakes
Like many classic dishes, fish-cakes were originally born out of necessity as a means of using up leftovers. But these fish-cakes are so incredibly tasty they really are well worth preparing from scratch. Perfect as a light supper, serve with a simple salad, tartare sauce and some lemon wedges.
- 350g Maris Piper or any other good mashing potato
- 450g cod or haddock
- 4tbsp Filippo Berio Tomato & Ricotta Pesto
- Zest of one lemon
- 1 egg
- 4tbsp plain flour for shaping
- 100g fresh breadcrumbs
- 3-4 tbsp Filippo Berio Mild & Light Olive Oil
- Pre-heat the oven to 180C (fan assisted)/ Gas Mark 6.
- Cut the potatoes into even-sized pieces and place into a large pot of cold water. Bring to the boil and simmer for 10 minutes or until cooked through.
- Meanwhile, bake the fish in the oven for 10 minutes or until just cooked.
- Drain the potatoes and mash. Add the fish into the mash, breaking it up into largish flakes and gently fold in the Filippo Berio Tomato & Ricotta Pesto, lemon zest and mash again.
- Lightly wet your hands and shape the mixture into 4 cakes.
- Dip the cakes into flour, then the beaten egg and then the breadcrumbs. Chill in the fridge for 30 minutes.
- Heat the Filippo Berio Mild & Light olive oil in a large non-stick pan.
- Cook the fish cakes for 4-5 minutes each side over a medium heat until golden and cooked all the way through.