Salmon & Mushy Pea Fishcakes
These salmon and pea fishcakes are a delicious combination of flavors and textures. The creamy mashed potatoes mixed with the flaky salmon and tender peas create a satisfying and wholesome meal. Coated in crispy breadcrumbs and fried to golden perfection, these fishcakes are both crispy on the outside and tender on the inside. Serve them with a side of green salad and tangy tartare sauce for a complete meal that is sure to please your taste buds.
— Constant Cookbook
Ingredients
- 418g can wild red salmon, drained
- 300g can marrowfat processed peas, drained
- 500g potatoes, peeled and cut into large chunks
- 1 egg, beaten
- Breadcrumbs for coating
- Seasoning
- Oil for frying
- Green salad
- Tartare sauce
Instructions
- Boil the potatoes until soft, drain very well, mash and season well with salt and pepper.
- Place the salmon in a large bowl; remove any large bones and skin.
- Add the marrowfat peas and mashed potato and mix together well.
- Divide into 8 portions, and shape into a fishcake shape, place on a baking sheet, cover and chill.
- Brush the fishcake with egg and coat well with breadcrumbs.
- Shallow fry the fishcakes for 3-4 minutes on each side or until golden brown.
Yield
Serves 4
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