Pea Mint Fishcakes Recipes
MINTED SALMON & PEA FISH CAKES
Enjoy a storecupboard saviour with minted salmon & pea fish cakes
Provided by Jo Pratt
Categories Dinner, Lunch, Main course, Supper
Time 20m
Number Of Ingredients 8
Steps:
- 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.
- 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.
Nutrition Facts : Calories 368 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 34 grams carbohydrates, Fiber 4 grams fiber, Protein 25 grams protein, Sodium 1 milligram of sodium
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- Half-fill a large saucepan with cold water and add a tiny pinch of salt.Place on a high heat and bring to the boil.
- Meanwhile…If using fresh peas, pod them into a bowl, then leave to one side.Use a Y-shaped peeler to peel the potatoes, then chop into 1cm chunks on a chopping board.Once the water is boiling, carefully add the potatoes, bring back to the boil, then turn the heat down to medium and simmer gently for around 10 minutes, or until cooked through, adding the peas for the last 2 minutes.
- Meanwhile…Finely chop the chives and add them to a mixing bowl.Drain the salmon in a sieve over the sink .Add the salmon to the bowl, using a fork to flake it into small chunks.Once cooked, drain the potatoes and peas in a colander over the sink then leave them to cool completely.
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