<p>Guys, we made these fish, fennel and pea cakes a couple of days ago and they were brilliant. It was one of those days when you mix everything together, just trying to be creative and use what's in your fridge. But they came out so delicious that we had to remake them and write down the recipe for you guys. Happiness is only real when shared, right? We love fish, we actually try to eat it regularly in all shapes and forms (meaning in these cute little patties as well) but it's more fun if you can add some peas and fresh herbs, like dill or fennel to the mix. Yum. + we think horseradish is seriously underrated, especially in this combination with sweet peas and white fish. Delicious and quick and super easy to make. </p>
Cook the peas in a saucepan, filled with 1 liter of boiling water for about 5 minutes. Also add 1 teaspoon of baking soda. When the peas are cooked, drain them and cool them under an ice cold running water.
Slice the skinless and boneless fish fillets on small pieces. Put them into a blender jar together with cooked peas, dijon mustard, fennel / dill and a generous pinch of sea salt and black pepper. Pulse until just combined.
Shaping and horseradish sauce
Shape the mixture into 8 patties and place them onto a plate. Refrigerate them for 10 minutes just to make them more firm. Prepare the sauce. In a small bowl combine the mayonnaise (if you are using our recipe simply click on the ingredients on the left and follow the instructions), crème fraîche or sour cream, greek yogurt and grated horseradish. Set aside.
Coat the patties in breadcrumbs. Place a non-stick frying pan over medium heat. Add the olive oil and pan-fry the fish cakes in batches, for 3 minutes each side or until golden brown.
Serve pea and fish patties with horseradish sauce. You can also serve them with sweet potato chips, pickles or in a burger with fresh, seasonal veggies and some extra mayo sauce.