Salmon fishcakes with creamy peas recipe

  • Serves 4
  • 45 mins
  • 425 calories / serving
  • Healthy
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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.

  1. 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.
  2. 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.
  3. 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.
  4. 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. 

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  • Ingredients

  • 1 x 240g pack Everyday Value salmon
  • 500g Redmere Farms potatoes
  • ½ pack of fresh chives
  • 500g Everyday Value frozen peas
  • 50g Everyday Value garlic and herb soft cheese
  • 100g Everyday Value bread made into breadcrumbs
  • 1 Suntrail Farms lemon
  • 1tbsp oil
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  • Energy 1775kj 425kcal 21%
  • Fat 17g 24%
  • Saturates 6g 30%
  • Sugars 5g 6%
  • Salt 0.5g 8%

of the reference intake
Carbohydrate 45.5g Protein 24.4g Fibre 11.2g

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