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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
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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