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Salmon & Mushy Pea Fishcakes by
Serves:  4
Ingredients: Salmon & Mushy Pea Fishcakes
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
Oil for frying
Green salad
Tartare sauce
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.
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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