Minted salmon & pea fish cakes

Minted salmon & pea fish cakes

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(5 ratings)

Prep: 10 mins Cook: 10 mins

Easy

Serves 4
Enjoy a storecupboard saviour with minted salmon & pea fish cakes

Nutrition and extra info

  • Freezable
  • Healthy

Nutrition: per serving

  • kcal368
  • fat15g
  • saturates2g
  • carbs34g
  • sugars0g
  • fibre4g
  • protein25g
  • salt1g
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Ingredients

  • 500g leftover cooked potato or mash from the chiller cabinet
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 418g can pink or red salmon, drained
    Salmon

    Salmon

    sam-on

    With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…

  • 140g frozen pea, defrosted
    Peas

    Peas

    p-ees

    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • handful mint leaves, roughly chopped
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 1 tbsp tartar sauce
  • about 3 tbsp plain flour, for dusting
  • 3 tbsp light olive or vegetable oil
    Bowl of olives

    Olive

    ol-liv

    Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

  • lemon halves, to serve, optional
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Method

  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.

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Comments (5)

beckydrew73's picture
5

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.

lizzafezza's picture
4

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.

hardwick's picture
4

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!

prasmichhotmail's picture
5

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.

eleanormayo's picture
4

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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