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Smoked Fishcakes With Minty Pea & Rocket Salad

Smoked Fishcakes With Minty Pea & Rocket Salad

Rating
4rating out of 5

(1546 reviews from our customers)

Prep Time

45 min

Cuisine

British

These flavourful fishcakes are packed with smoked fish and zingy spring onion, then coated in breadcrumbs for amazing crunch. Serve with minty mayonnaise and a crisp pea and rocket salad. Gorgeous!

Prep Time

45 min

Cuisine

British

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Spring-onion
3 spring onions
fresh-mint
5g mint
Smoked-pangasius-(1)
2 x 100g smoked basa fillets †
White-wine-vinegar
1 white wine vinegar sachet (15ml)
Rocket salad
20g rocket
Panko breadcrumbs edit
30g panko breadcrumbs †
Potatoes
4 white potatoes
Mayonnaise-sachet-(2)
1 mayonnaise sachet (30ml) †
160g blanched peas
160g blanched peas
You Will Need
Tin foil, butter, olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 spring onion
  • 5g mint
  • 2 x 100g smoked basa fillets<span class="strong">†</span>
  • 1 white wine vinegar sachet (15ml)
  • 20g rocket
  • 30g panko breadcrumbs<span class="strong">†</span>
  • 1 white potato
  • 1 mayonnaise sachet (30ml)<span class="strong">†</span>
  • 160g blanched peas
Typical Values per 100g per serving
Energy 761 kJ
180 kcal
2170 kJ
513 kcal
Fat
of which saturates
5.5 g
1.1 g
15.6 g
3.1 g
Carbohydrate
of which sugars
22.9 g
3.8 g
65.3 g
10.9 g
Fibre 4.3 g 12.1 g
Protein 10.8 g 30.9 g
Salt 0.65 g 1.84 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 spring onion
spring onion
5g mint
mint (100%)
2 x 100g smoked basa fillets
basa (fish) (98%), salt, colours (curcumin, annatto)
1 white wine vinegar sachet (15ml)
white wine vinegar
20g rocket
wild rocket
30g panko breadcrumbs
Wheat flour (gluten), yeast, Salt
1 white potato
potato
1 mayonnaise sachet (30ml)
soybean oil (78%), free range pasteurised egg and egg yolk (8.9%), spirit vinegar, water, sugar, salt, lemon juice, flavouring, antioxidant: calcium disodium edta, paprika extract
160g blanched peas
Peas
Allergens
  • Allergens highlighted by † (fish, gluten, egg)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Boil a kettle

Cut the potatoes (skins on) into large bite-sized pieces

Add the chopped potatoes to a pot of plenty of boiled water with a pinch of salt and bring to the boil over a high heat

Once boiling, cook for 12-15 min or until fork tender, then drain and return to the pot

2

Meanwhile, add the smoked basa fillets to a baking tray (use tin foil to avoid mess!) with a drizzle of olive oil and a grind of black pepper

Put the tray in the oven for 12-15 min or until the fish is cooked through

Tip: Your fish is cooked when it turns opaque and flakes easily

Once cooked, flake the fish roughly with a fork and reserve the tray

3

Meanwhile, slice the spring onions finely

Strip the mint leaves from their stems and chop them roughly, discard the stems

4

Combine the mayonnaise with half the chopped mint, half the white wine vinegar, 1 tbsp [2 tbsp] olive oil and a pinch of salt and pepper – this is your fresh mint mayo

Re-boil a kettle

5

Run the drained potatoes under the cold tap until they're cool enough to handle, then return them to the pot, add a knob of butter and crush gently

Add the flaked fish and sliced spring onion, season with a generous pinch of salt and pepper and mix gently

Divide the mix into 4 [8], then shape them into fish cakes

Press the fishcakes into the panko breadcrumbs until evenly coated

6

Add the fishcakes to the reserved tray with a drizzle of olive oil (line the tray with fresh tin foil)

Put the tray in the oven for 15-20 min or until golden and crispy

7

Whilst the fishcakes are cooking, add the peas to a pot of boiled water and cook for 2-3 min or until tender

Combine the remaining white wine vinegar with 1 tbsp [2 tbsp] olive oil and a pinch of salt and pepper – this is your dressing

Add the drained peas, remaining mint, rocket and dressing to a bowl and give everything a good mix up – this is your minty pea & rocket salad

8

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Serve the fishcakes with the minty pea & rocket salad to the side

Drizzle the fresh mint mayo over the fishcakes

Enjoy!

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