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Salmon fishcakes with creamy peas recipe

8 ratings

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
  • 425 calories / serving
  • Healthy

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

Each serving contains

  • 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

Method

  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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