Herb and pea fishcakes

Ingredients

• 300 g skinless white sustainable fish fillets
• 4 spring onions finely shredded
• 3 tbsp milk
• 50 g butter
• 500 g potatoes peeled and cut into chunks
• 1/2 lemon plus wedges to serve
• 150 g frozen peas defrosted
• a handful dill finely chopped
• a handful parsley chopped
• 1 tbsp for dusting flour
• to serve salad

Instructions

1. 1

   Steam the fish, then cool and flake. Put the spring onion in a pan with the milk and half the butter and cook until softened. Boil the potatoes until tender, cool a little, then roughly mash with the spring onion mixture. Season, adding a squeeze of lemon. Add the peas, fish and herbs. mix, keeping fish in big flakes.

2. 2

   Form into 8 fishcakes. Dust lightly with flour. Heat the remaining butter in a non-stick pan and cook the cakes for 3-4 minutes each side until golden. Serve with lemon wedges and salad if you like.