Salmon and mushy pea fishcakes
26 min
These salmon fish cakes are super-easy to make and delicious served with a green salad and tartare sauce.
6 people made this
Ingredients
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
Method
Prep:20min ›
Cook:6min ›
Ready in:26min
- Boil the potatoes until soft, drain very well, mash and season well with salt and pepper.
- Place the salmon in a large bowl; remove any large bones and skin.
- Add the marrowfat peas and mashed potato and mix together well.
- Divide into 8 portions, and shape into a fishcake shape, place on a baking tray, cover and chill.
- Brush the fishcake with egg and coat well with breadcrumbs.
- Heat the oil in a frying pan. Shallow fry the fishcakes for 3-4 minutes on each side or until golden brown.
