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Fishless Fingers & Pea-Camole on a Potato & Onion Cake

An upmarket twist to a traditional Friday favourite – Fishless Fingers with my pea-camole & hash brown style potato cake are a much healthier, fresher tasting, low fat alternative to the high calorie fried fish, chips & mushy peas we all love.

Ingredients – Serves 2

4 Quorn Vegan Fishless Fingers (frozen)
Mixed salad leaves (I used watercress & rocket)

1 cup of frozen garden peas
4 cherry tomatoes
1/4 red chilli, deseeded & sliced
squeeze of lime juice
salt & pepper to season

Potato & Onion Cakes
1 large white potato, grated
1 medium white onion, grated
pinch of dried herbs
3 tbsp aquafaba (tinned chickpea liquid or use 1 egg)
salt & pepper to season


1. Make the potato cakes – put the grated potato & onion in a clean tea towel or muslin cloth and squeeze as much liquid out as you can. Whip up the aquafaba until white and frothy, tip in the squeezed out potato mixture, add the herbs and seasoning and mix well. Shape into 2 rounds (I used my lakeland burger press), pop on a pizza baking tray and cook in a hot oven (200c) for 15 minutes, turn over half way through, add the fishless fingers and cook for another 15 minutes or until golden.
2. Just before serving, make the pea-camole. Warm the peas through in a saucepan of hot water (don’t boil!). Place the cherry tomatoes & chilli in a food processor and whizz until roughly chopped. Drain the peas (discard the water), add to the processor and pulse until well chopped but not pureed, giving a chunky texture. Season with salt & pepper.
3. Arrange your salad leaves on serving plates, place a potato cake in the centre, spoon over the pea-camole with the Fishless Fingers on top. Season & Serve.

Slimming World – The Quorn Vegan Fishless Fingers are 1.5 syns each, the rest is syn free!


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