Minted Salmon & Pea Fish Cakes
These salmon and potato fishcakes are a delightful way to repurpose leftovers into a flavorful and satisfying meal. Crispy on the outside and tender on the inside, these fishcakes are packed with savory salmon, vibrant mint, and zesty tartare sauce. A perfect dish for a quick and easy dinner that the whole family will love.
— Constant Cookbook
Ingredients
- 500g leftover cooked potatoes or mash from the chiller cabinet
- 418g can pink or red salmon , drained
- 140g frozen peas , defrosted
- handful mint leaves, roughly chopped
- 1 tbsp tartar sauce
- about 3 tbsp plain flour , for dusting
- 3 tbsp light olives or vegetable oil
- lemon halves, to serve, optional
Instructions
- 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.
Cook Time
10M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 368 calories
- Fat Content: 15 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 34 grams carbohydrates
- Fiber Content: 4 grams fiber
- Protein Content: 25 grams protein
- Sodium Content: 1 milligram of sodium
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