Minted salmon & pea fish cakes

Recipe uploaded by

Jo Pratt

3 ratings

Recipe by Jo Pratt

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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

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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

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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

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