Salmon & Mushy Pea Fishcakes

Salmon & Mushy Pea Fishcakes by hayleylongdin
Serves: 4

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

Method:
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. 7. Delicious served with a green salad and tartare sauce.

Tip:
Nutrition Information (Per Serving): Calories: 461 Protein: 31.1g Carbs: 37.9g Sugars: 2.2g Fat: 20.5g Sat Fat: 3.4g Fibre: 3.6g Sodium: 0.7g

Prep Time: 20 mins
Cook Time: 6 mins

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