Fish, Chips and Mushy Pea Cakes

  • Prep: 10 Minutes
  • Cook: 25 Minutes
  • Serves: 8
Calories 227
Carbs 31
Fat 4
Protein 54
Free From


  • 1 kg white potatoes, peeled and chopped
  • 700g haddock or cod
  • 2 tbsp coconut oil or butter
  • 300g peas
  • 1 handful fresh dill, roughly chopped
  • Celtic Sea or Himalayan Pink salt and freshly ground black pepper
  • 3 tbsp rice flour


  1. Boil or steam the potatoes for 10–15 minutes until soft.
  2. While the potatoes cook, fry the fish fillets in a pan with 1 tablespoon of either coconut oil or butter.
  3. When the potatoes are almost cooked, add the peas to the pan to cook for the final few minutes.
  4. Place the potatoes and peas in a large bowl with the fresh dill, salt and pepper, and mash the ingredients together.
  5. Spread the rice flour out on a plate. Shape the potato mixture into fish cake patties and coat each with a little flour.
  6. Heat the remaining coconut oil or butter in a pan over a medium heat and cook the fish cakes for around 4 minutes on each side until golden.
  7. Serve with salad and Tartare Sauce