Minted salmon & pea fish cakes

Recipe uploaded by

Jo Pratt

3 ratings

Recipe by Jo Pratt

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

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.
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.

Making it with tuna or veggie

Use a drained 418g can tuna instead of the salmon or to make it vegetarian, replace the salmon with 200g pack feta cheese, crumbled.

Per serving

368 kcalories, protein 25g, carbohydrate 34g, fat 15 g, saturated fat 2g, fibre 4g, salt 1 g

'These fishcakes were a revelation! I liked the contrasting texture of peas versus mash and fish. The hint of mint gave them a tangy lift.'

Latest comments and suggestions

• Belkey

  27 February 2008

  Belkey rated and commented on this recipe

  

  My standby fishcake recipe, but be careful not to make them to thick as this adds to cooking time & can cause them to be over cooked on the outside.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• pritv

  16 October 2008

  pritv rated and commented on this recipe

  

  These work really well with a creme fraiche tartare sauce. Also pop them in the fridge for about 15 mins before you cook them to firm them up slightly so they break less when frying.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Kate123

  13 January 2009

  Kate123 rated and commented on this recipe

  

  I used leftover cooked salmon rather than tinned and they were delicious. They looked as tasty as the picture too. Easy to do and my kids loved making them. They liked eating them too!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/2622/

Your binder

Ingredients

• 500g leftover cooked potatoes or mash from the chiller cabinet
• 418g can pink or red salmon , drained
• 140g frozen peas , defrosted
• handful mint leaves, roughly chopped
• 1 tbsp tartar sauce
• about 3 tbsp plain flour , for dusting
• 3 tbsp light olives or vegetable oil
• lemon halves, to serve, optional

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 10 mins

Super healthy

Ingredients

• 500g leftover cooked potatoes or mash from the chiller cabinet
• 418g can pink or red salmon , drained
• 140g frozen peas , defrosted
• handful mint leaves, roughly chopped
• 1 tbsp tartar sauce
• about 3 tbsp plain flour , for dusting
• 3 tbsp light olives or vegetable oil
• lemon halves, to serve, optional

Per serving

368 kcalories, protein 25g, carbohydrate 34g, fat 15 g, saturated fat 2g, fibre 4g, salt 1 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk