Minted salmon & pea fish cakes
Enjoy a storecupboard saviour with minted salmon & pea fish cakes
Recipe uploaded by
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 10 mins
Super healthy
- 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.
- 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
Recipe from Good Food magazine, November 2005.
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http://www.bbcgoodfood.com/recipes/2622/
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 10 mins
Super healthy
Ingredients
Per serving
368 kcalories, protein 25g, carbohydrate 34g, fat 15 g, saturated fat 2g, fibre 4g, salt 1 g




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