Fishcakes With Not-mushy Peas

Name: Fishcakes With Not-mushy Peas
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 2
Cuisine: Global
Ingredients: 237 milliliters breadcrumbs or panko; 1 x egg, beaten; 1 x pint milk, any kind; 1 Tbsp mint jelly; 2 servings Peanut of vegetable oil for frying; 283 grams frozen peas; 2 mediums x medium-large russet potatoes (approx. 1.5 lbs or more in all); 2 servings Salt and freshly ground pepper; 2 Tbsps white flour, seasoned; 1 large x large (approx. 10-12 oz.) fil(l)et sturdy, white fish, such as haddock or cod

You can never have too many main course recipes, so give Fishcakes With Not-mushy Peas a try. This recipe covers 35% of your daily requirements of vitamins and minerals. This recipe serves 2. One serving contains 599 calories, 23g of protein, and 7g of fat. A mixture of peas, medium-large russet potatoes, peanut of vegetable oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the milk you could follow this main course with the Milky Way Brownie Bites as a dessert. From preparation to the plate, this recipe takes roughly 25 minutes.