Ingredients:

  • 1 pound (450g) white fish fillet (such as cod or tilapia)
  • 1 cup (240ml) mashed potatoes (preferably chilled)
  • 1/4 cup (60ml) finely chopped green onions
  • 1 tablespoon Dijon mustard
  • 1 egg, beaten
  • 1/2 cup (60g) breadcrumbs (plus extra for coating)
  • Salt and pepper to taste
  • 1 pound (450g) scallops, cleaned and patted dry
  • 2 tablespoons vegetable oil
  • 1 cup (150g) bell peppers, sliced (mixed colors)
  • 1 cup (150g) snap peas, trimmed
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon lemon juice
  • Fresh cilantro or parsley, chopped for garnish

Instructions:

  1. Boil potatoes until tender and mash them; chill.
  2. In a bowl, combine cooled mashed potatoes, fish fillet, green onions, mustard, beaten egg, breadcrumbs, salt, and pepper.
  3. Shape the mixture into patties and coat with an additional layer of breadcrumbs.
  4. Chill in the refrigerator for at least 30 minutes to firm up.
  5. In a skillet, heat 1 tablespoon of oil over medium heat.
  6. Add fishcakes and cook until golden brown on each side, about 4-5 minutes.
  7. Remove the fishcakes and keep warm.
  8. In the same skillet, add the remaining oil. Sauté garlic, bell peppers, and snap peas until tender-crisp.
  9. Push vegetables to the side and add scallops. Cook for 2-3 minutes on each side until opaque.
  10. Add soy sauce and lemon juice, mixing everything together.
  11. Serve immediately with fishcakes and top with fresh cilantro or parsley.