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Salmon fishcakes with creamy peas recipe

14 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

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