Salmon & Mushy Pea Fishcakes
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 418g can wild red salmon, drained
- 300g can marrowfat processed peas, drained
- 500g potatoes, peeled and cut into large chunks
- 1 egg, beaten
Breadcrumbs for coating
- Seasoning
Oil for frying
- Green salad
- Tartare sauce
Method
- STEP 1Boil the potatoes until soft, drain very well, mash and season well with salt and pepper.
- STEP 2Place the salmon in a large bowl; remove any large bones and skin.
- STEP 3Add the marrowfat peas and mashed potato and mix together well.
- STEP 4Divide into 8 portions, and shape into a fishcake shape, place on a baking sheet, cover and chill.
- STEP 5Brush the fishcake with egg and coat well with breadcrumbs.
- STEP 6Shallow fry the fishcakes for 3-4 minutes on each side or until golden brown.
