Salmon fishcakes with peas
Crisp outside, soft inside, with buttery mash and lemon. Freeze a few for later.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Salmon fillets240 g
- White potatoes700 g
- Spring onions1 bunch
- Free-range eggs1 egg
- Frozen peas300 g
- Lemons1 lemon
Also uses from the cupboard: vegetable oil, table salt, ground black pepper, plain flour. Missing any? You can add them to your shop on the shopping list.
Usually contains: Fish, Egg.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, including a teaspoon of oil. Children's portions are smaller.
Method
- Oven
- Peel the potatoes, cut into chunks and boil for 15 minutes until soft. Drain well, mash and leave to cool a little. Meanwhile, bake the salmon at 200°C (180°C fan) for 12 minutes, then flake it, leaving the skin.240 g salmon fillets700 g white potatoes
- Mix the mash with the salmon, the sliced spring onions, the grated zest of the lemon, the beaten egg, salt and pepper. Shape into 8 cakes and dust both sides with flour.1 bunch spring onions1 egg1 lemon
- Heat 2 tablespoons of oil in a frying pan over a medium heat and fry for 4 minutes a side, until golden and hot through. Boil the peas for 3 minutes and serve with the fishcakes and the lemon cut into wedges.300 g frozen peas
Chill the shaped fishcakes for 15 minutes before frying so they hold together.
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