Faux Fish Cake with Pea Puree
Starting my blog Veghotpot coincided with me going vegetarian. I had so many people questioning my decision and asking what I ate if I didn’t eat meat, and this prompted me to share recipes which showed how family favourites and every day recipes could be readjusted to be vegetarian without losing any flavour.
One of my favourite Sunday lunch time meals was Salmon Fishcakes with peas and salad so this seemed like a perfect recipe to transform into a vegetarian favourite!
This vegetarian fish cakes recipe is great on it’s own with the pea puree and a lemon wedge, if you’re hungry you can have a few of the cakes!
- 1 egg
- 260g potatoes
- Pinch garlic powder
- 1tsp margarine
- Zest and juice of 1 Lemon
- Small bunch parsley
- 1tbsp capers
- Breadcrumbs or cornmeal/polenta for coating
- 120g peas
- 1 clove garlic
- Salt and pepper
Hard boil the egg then place in cold water to stop it cooking. Once cool enough, peel and put to one side.
Wash the potatoes and chop them up into small chunks, I don’t peel them as all the goodness is just under the skin but if you have a particularly tough potato you can take the skin off. Boil the potatoes until very soft, then mash with some salt and pepper, a pinch of garlic powder and the butter. Put the potato to one side to cool down.
Once cooled put the mash in a bowl and add the zest of one lemon, a handful of chopped parsley, roughly chopped capers and the egg chopped up roughly.
Shape the mixture into 2 patties and cool in the fridge for about half an hour to help them firm up.
For the Pea Puree
Cook the peas in a pan of boiling water then put in a blender, reserving some for decoration. In a frying pan cook the sliced garlic untill slightly browned then add to the blender with the juice of 1 lemon, some parsley, black pepper and a splash of water. Blend untill smooth and taste to make sure it has a nice balance of lemon and pepper.
Take the patties out of the fridge and sprinkle a little polenta or breadcrumbs on both sides. Spray with oil and fry untill golden brown, crispy on the outside and hot on the inside.
To serve, warm the pea puree and put on a plate, put the fish cake on top and sprinkle over the reserved peas. Add a wedge of lemon and a sprig of parsley.