salmon fishcakes with minted crushed peas

prep: 10 mins; cook: 20 mins

300g pack skinless and boneless Scottish salmon fillets
1 lemon, cut into wedges
400g frozen mashed potato
2 tbsp tartare sauce
2 tbsp plain flour
1 tbsp frozen chopped parsley
6 tbsp fine breadcrumbs
1 ½ tbsp vegetable oil
350g frozen garden peas
1tbsp frozen chopped mint
2 x 175g packs babycorn, steamed to serve

Put the salmon in a large pan of just simmering water with one of the lemon wedges. Cover and
simmer for 8-10 minutes until the fish flakes easily.

Meanwhile, put the mash in a bowl, cover with cling film and microwave on high for 5 minutes, stirring once (do not add any water).

Remove the fish from the pan, then flake onto a plate. Stir the tartare sauce, flour and parsley into the mash, then fold in the fish. Let cool slightly, then shape into 8 fishcakes. Lightly coat in breadcrumbs, pressing down gently.

Heat the oil in a large non-stick frying pan. Add the fishcakes and cook for 5 minutes, turning once.

Meanwhile, cook the peas in boiling water for 3 minutes. Drain, return to the pan, add the frozen mint and roughly mash. Serve with the fishcakes, babycorn and remaining lemon wedges.


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