Minted salmon & pea fish cakes

Name: Minted salmon & pea fish cakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 500g leftover cooked potato or mash from the chiller cabinet; 418g pink or red salmon, drained; 140g frozen pea, defrosted; handful mint leaves, roughly chopped; 1 tbsp tartar sauce; 3 tbsp plain flour, for dusting; 3 tbsp light olive oil or vegetable oil; lemon halves, to serve, optional

20 min

Prep10 min

Cook10 min

Total20 min

Good Food team

Ingredients

500g leftover cooked potato or mash from the chiller cabinet
418g pink or red salmon, drained
140g frozen pea, defrosted
handful mint leaves, roughly chopped
1 tbsp tartar sauce
3 tbsp plain flour, for dusting
3 tbsp light olive oil or vegetable oil
lemon halves, to serve, optional

Instructions

2 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.

3 min

Progress

0 / 2 steps