Salmon and mushy pea fishcakes

Salmon and mushy pea fishcakes


3 people made this

About this recipe: These salmon fish cakes are super-easy to make and delicious served with a green salad and tartare sauce.

Serves: 4 

  • 500g potatoes, peeled and cut into large chunks
  • salt and pepper to taste
  • 418g can wild red salmon, drained
  • 300g can marrowfat processed peas, drained
  • 1 egg, beaten
  • 1 handful breadcrumbs for coating
  • oil for frying

Prep:20min  ›  Cook:6min  ›  Ready in:26min 

  1. Boil the potatoes until soft, drain very well, mash and season well with salt and pepper.
  2. Place the salmon in a large bowl; remove any large bones and skin.
  3. Add the marrowfat peas and mashed potato and mix together well.
  4. Divide into 8 portions, and shape into a fishcake shape, place on a baking tray, cover and chill.
  5. Brush the fishcake with egg and coat well with breadcrumbs.
  6. Heat the oil in a frying pan. Shallow fry the fishcakes for 3-4 minutes on each side or until golden brown.

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