Name: Minted salmon & pea fish cakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: British
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

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Minted salmon & pea fish cakes

Minted salmon & pea fish cakes

Jo Pratt

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Serves 4

Easy

Prep: 10 mins

Cook: 10 mins

A star rating of 4.7 out of 5.11 ratingsRate

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Enjoy a storecupboard saviour with minted salmon & pea fish cakes

Freezable

Healthy

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal368
fat15g
saturates2g
carbs34g
sugars0g
fibre4g
protein25g
salt1g

low

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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A star rating of 4.7 out of 5.11 ratings

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