Salmon & Mushy Pea Fishcakes
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Salmon & Mushy Pea Fishcakes

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Serves 4

Delicious served with a green salad and tartare sauce.

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  • 418g can wild red salmon, drained
  • 300g can marrowfat processed peas, drained
  • 500g potatoes, peeled and cut into large chunks
  • 1 egg, beaten
  • Breadcrumbs for coating
  • Seasoning
  • Oil for frying
  • Green salad
  • Tartare sauce


    1. Boil the potatoes until soft, drain very well, mash and season well with salt and pepper.
    2. Place the salmon in a large bowl; remove any large bones and skin.
    3. Add the marrowfat peas and mashed potato and mix together well.
    4. Divide into 8 portions, and shape into a fishcake shape, place on a baking sheet, cover and chill.
    5. Brush the fishcake with egg and coat well with breadcrumbs.
    6. Shallow fry the fishcakes for 3-4 minutes on each side or until golden brown.

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