Salmon fishcakes with creamy peas recipe
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- Serves 4
- 45 mins to cook
- 425 calories / serving
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
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Shop ingredientsEach serving contains
- Energy
- 1775kJ 425.0kcal
- Fat
- 17g
- Saturates
- 6g
- Salt
- 0.5g
- Sugars
- 5g
of the Reference intake
Carbohydrate 45.5gProtein 24.4gFibre 11.2g
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- 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
