- 500g leftover cooked potato or mash from the chiller cabinet
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 418g can pink or red salmon, drained
With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…
- 140g frozen pea, defrosted
A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
- handful mint leaves, roughly chopped
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
Widely grown all over the Mediterranean, where they've been cultivated since biblical times…
- lemon halves, to serve, optional
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
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.