SALMON & MUSHY PEA FISHCAKES

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Salmon & Mushy Pea Fishcakes image

Delicious served with a green salad and tartare sauce.

Provided by cannedfood

Time 25m

Yield Serves 4

Number Of Ingredients 7

418g can wild red salmon, drained
300g can marrowfat processed peas, drained
500g potatoes, peeled and cut into large chunks
1 egg, beaten
Seasoning
Green salad
Tartare sauce

Steps:

  • 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.

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