SALMON & MUSHY PEA FISHCAKES
Steps:
- 1. Boil the potatoes until soft, drain very well, mash and season well with salt and pepper. 2. Place the salmon in a large bowl; remove any large bones and skin. 3. Add the marrowfat peas and mashed potato and mix together well. 4. Divide into 8 portions, and shape into a fishcake shape, place on a baking sheet, cover and chill. 5. Brush the fishcake with egg and coat well with breadcrumbs. 6. Shallow fry the fishcakes for 3-4 minutes on each side or until golden brown.
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