Easy Peasy Fish Cakes
These salmon fish cakes are a delightful blend of flavors and textures. The combination of tender salmon, creamy mashed potatoes, and vibrant spring onions creates a satisfying and tasty dish. Paired with a crispy exterior and a hint of lemon zest, these fish cakes are a wholesome and tasty meal that is perfect for any lunch or dinner. Serve them alongside a fresh green salad to complete the meal.
— Constant Cookbook
Ingredients
- 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
Instructions
- 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.
- 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.
- Heat the oil in a frying panover a low-medium heat and cook the fish cakes for a few minutes each side.
- Serve with green salad.
Yield
Serves 2
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