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Salmon fishcakes
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Total Time:
1 hour 30 minutes
Fun and delicious fishcakes - perfect for kids to help with. Use tuna or sweet potatoes for a twist!
Ingredients:
  • 50 g fresh or frozen peas
  • 600 g potatoes
  • ½ a bunch of fresh chives (15g)
  • 2 x 180g tins of salmon from sustainable sources
  • 1 tablespoon plain flour plus extra for dusting
  • 1 large free-range egg
Instructions:
  • Fill a large saucepan halfway with cold water and add a pinch of salt. Bring to a boil. If using fresh peas, pod them into a bowl. Peel and chop the potatoes into 1cm chunks. Add the potatoes to the boiling water and simmer for 10 minutes, adding peas for the last 2 minutes. Chop chives and mix with flaked salmon in a bowl. Drain the salmon in a sieve. Set aside to cool. Grate lemon zest and add to the bowl with flour, egg, and pepper. Mash cooked potatoes and peas, then mix with salmon mixture. Divide into 8 and shape into fishcakes. Heat olive oil in a pan and cook fishcakes for 3 to 4 minutes per side until golden. Serve with green veg or salad and lemon wedges.

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