MINTED SALMON & PEA FISH CAKES

Minted salmon & pea fish cakes image

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

Ingredients

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

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