Minted salmon & pea fish cakes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 500g leftover cooked potatoor mash from the chiller cabinet
- 418g can pink or red salmondrained
- 140g frozen peadefrosted
- handful mintleaves, roughly chopped
- 1 tbsp tartarsauce
- about 3 tbsp plain flourfor dusting
- 3 tbsp light oliveor vegetable oil
- lemonhalves, to serve, optional
Nutrition: per serving
- kcal368
- fat15g
- saturates2g
- carbs34g
- sugars0g
- fibre4g
- protein25g
- salt1glow
Method
step 1
If you’re using leftover cooked potatoes, mash them until they are smooth. Flake the salmon into a bowl, removing any skin and large bones. Add the peas, mint, tartare sauce and mashed potato, and season to taste. Mix well, then, using floured hands, shape into 8 flat fishcakes. Dust with flour.
step 2
Heat the oil in a large frying pan over a medium heat. Fry the fishcakes in 2 batches for 3-4 mins each side, turning carefully with a fish slice or spatula, until golden and crisp. Serve with a squeeze of lemon and a green salad.
