Food
Caper and pea fishcakes
| Prep Time | Cook Time | Serves |
|---|---|---|
| 10 mins | 10 mins | 4 |
- 500g snapper fillets, finely diced
- ½ cup frozen peas
- 1 Tbsp baby salted capers, rinsed
- Finely grated rind of 1 lemon
- 2 tsp Dijon mustard
- 1 egg, lightly beaten
- ¼ cup plain flour
- 1 Tbsp olive oil
- Lemon wedges, to serve
1 Put the fish, peas, capers, lemon rind, mustard, egg and flour in a large bowl and stir until well combined. Divide the mixture into 8 equal portions, then shape each portion into a patty.
2 Heat a barbecue hotplate to medium heat and spread oil over the plate. Add fish cakes and cook for 3-4 minutes on each side or until golden and cooked through. Serve with lemon wedges.
Photos by Chris L Jones
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