Homemade Fish Cakes with Carrots & Peas Recipe

A stylish take on a favourite budget beating dish.


Prep Time

15 minutes

Cooking Time

15 minutes



Recipe Ingredients

  • 1 x 400g Box SPAR Petite Hake Fillets
  • 4 SPAR Freshline potatoes, peeled and boiled
  • 65 ml chopped dhania or chives
  • Salt and black pepper to taste
  • 2 SPAR large eggs
  • 65 ml Fresh breadcrumbs
  • SPAR cake wheat flour, for shaping
  • SPAR sunflower oil for frying
  • 2 SPAR Freshline carrots
  • 250ml SPAR frozen peas
  • SPAR Freshline micro herbs
  • A Splash of SPAR balsamic glaze

Recipe Method

  1. Cook the fish and then flake it, using a fork.  Remove skin and any small bones. Mash the potatoes and add to the fish.
  2. Add the dhania or chives, seasoning, breadcrumbs and eggs. Mix together well.
  3. Shape the mixture into cakes about 2cm thick.
  4. Heat oil in a large frying pan. Fry the fish cakes over a medium heat for about 5 minutes on each side, or until crisp and golden-brown.
  5. Peel the carrots and then, using a sharp knife, make four grooves evenly on the carrot so that, when sliced, it makes a flower shape.  Slice the carrot and then place in a saucepan of cold water. 
  6. Bring to the boil and cook until tender.  Add the peas and cook until heated through.
  7. Drain and serve with the fishcakes.  Scatter with micro herbs and balsamic glaze.

Hints & Tips

If a vegetable grows beneath the ground such as carrots, potatoes and beetroot you place them in cold water and heat the water with the vegetable, however vegetables that grow above the ground such as cabbage, peas and beans, must be place in already boiling water.