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Salmon fishcakes with creamy peas recipe
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14 ratings
These salmon fishcakes are so wonderfully flaky and coated in a deliciously light crumb. Served with a vibrant pea mash, they make for a simple yet flavour-packed midweek main. See method
Ingredients
- 240g salmon
- 500g Redmere Farms potatoes
- ½ pack of fresh chives
- 500g frozen peas
- 50g garlic and herb soft cheese
- 100g fresh breadcrumbs
- 1 Suntrail Farms lemon
- 1tbsp oil
Each serving contains
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Energy
1775kj
425kcal
21%
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Fat
17g
24%
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Saturates
6g
30%
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Sugars
5g
6%
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Salt
0.5g
8%
of the reference intake
Carbohydrate 45.5g
Protein 24.4g
Fibre 11.2g
Method
- Preheat oven to gas 6, 200°C, fan 180°C. Whizz the bread into crumbs in a food processor, place in a baking tin and cook for 10 minutes to crisp a little, set aside.
- Place the salmon fillets in a shallow pan, season and just cover with water. Bring to a boil and simmer for about 5 minutes, or until just done. Drain, cool and flake.
- Meanwhile, boil the potatoes until soft. Drain and mash well. Stir the flaked fish into the mash with the chives, lemon zest and a little salt and pepper. Form into 8 small fishcakes and roll in the breadcrumbs. Place on a foil lined baking sheet, drizzle with the oil, put in the oven and cook for 20 - 25 minutes.
- Meanwhile, bring the peas just to the boil, drain and mash, or whizz in a blender with some soft cheese. Cut the lemon into wedges and serve with the peas and fishcakes.
See more Salmon recipes