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Minted salmon & pea fish cakes

Minted salmon & pea fish cakes

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A star rating of 4.5 out of 5.9 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Enjoy a storecupboard saviour with minted salmon & pea fish cakes

  • Freezable
  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal368
fat15g
saturates2g
carbs34g
sugars0g
fibre4g
protein25g
low insalt1g
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Ingredients

  • 500g leftover cooked potato or mash from the chiller cabinet
  • 418g can pink or red salmon , drained
  • 140g frozen pea , defrosted
  • handful mint leaves, roughly chopped
  • 1 tbsp tartar sauce
  • about 3 tbsp plain flour , for dusting
  • 3 tbsp light olive or vegetable oil
  • lemon halves, to serve, optional

Method

  • STEP 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.

  • STEP 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 TIPS
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.

Recipe from Good Food magazine, November 2005

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Overall rating

A star rating of 4.5 out of 5.9 ratings
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