Minted salmon & pea fish cakes

Minted salmon & pea fish cakes

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(5 ratings)

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Cooking time

Prep: 10 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 4

Enjoy a storecupboard saviour with minted salmon & pea fish cakes

Nutrition and extra info

Additional info

  • Freezable
  • Healthy
Nutrition info

Nutrition per serving

kcalories
368
protein
25g
carbs
34g
fat
15g
saturates
2g
fibre
4g
sugar
0g
salt
1g

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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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.

Recipe from Good Food magazine, November 2005

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Comments

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beckydrew73's picture
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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
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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
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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
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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
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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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