Ainsley Harriott crispy fish cakes with crushed garden peas and sweet potato wedges recipe on This Morning

Ainsley Harriott served up crispy fish cakes with crushed garden peas and sweet potato wedges on This Morning.

The ingredients are: 2 large sweet potatoes, cut into wedges, 2 tbsp olive oil, sea salt and freshly ground black pepper.

450g floury potatoes, peeled and cut into chunks, knob of butter, plus extra for frying, 2 tbsp chopped fresh parsley, 450g hake or cod fillets(or sustainable white fish alternative), skinless, 2 spring onions, finely sliced, finely grated zest of 1/2 lemon, pinch of cayenne, 1 heaped tbsp mayonnaise or soured cream, 2 tsp plain flour, seasoned, 1 egg, beaten, 100g panko or fresh white breadcrumbs and oil for shallow frying.

For the garden pea crush: 1 tbsp olive oil, 2 spring onions, thinly sliced, 1 small red chilli, deseeded, finely chopped, 400g frozen garden peas, thawed, 225ml vegetable stock, good pinch caster sugar, 2 tbsp chopped mint leaves, zest 1/2 lemon and knob of butter.

Lemon wedges to serve.




See Ainsley’s recipes in his book titled: Ainsley Harriott’s Friends & Family Cookbook: Over 200 Reasons to Eat In available from Amazon now.

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