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Member recipe

Easy Peasy Fish Cakes

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Serves 2

Beautiful salmon and pea fishcakes.

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  • 200g Tinned pink/red salmon (dried and flaked)
  • 200g Mashed potato
  • 4 Spring onions (chopped)
  • 100g Frozen peas (defrosted)
  • 1tbsp Chopped parsley
  • 1 Lemon zest
  • Salt & Pepper
  • 1 Egg (lightly beaten)
  • 4tbsp Semolina
  • 3tbsp Olive oil
  • Green salad to serve


    1. In a large bowl, combine the salmon, mashed potato, spring onions, peas, parsley, lemon zest, salt & pepper. Add enough egg to bind it all together.
    2. Using wet hands (to stop the moisture sticking to you) shape the mixture into cakes, then lightly coat each one all over with the semolina.
    3. Heat the oil in a frying panover a low-medium heat and cook the fish cakes for a few minutes each side.
    4. Serve with green salad.

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