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Ingredients

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.

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A star rating of 4.6 out of 5.10 ratings
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