Minted salmon & pea fish cakes

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• 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.

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• 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.

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• 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!

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• Lynsey

  29 September 2010

  Lynsey rated and commented on this recipe

  

  I used fresh salmon rather than tinned, which I baked in the oven for 10 minutes and then flaked into mash. Really tasty and easy to make.

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• BeckyDrew

  20 September 2011

  BeckyDrew rated and commented on this recipe

  

  Scrumptious... my other half and I couldn't get enough of them. I used fresh salmon in my fishcakes and chopped capers and mayo, rather than using tartar sauce.

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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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