Salmon and mushy pea fishcakes

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Serves: 4

By NickWilts



  • 500g potato peeled and cut into large chunks

  • 1 tin salmon drained

  • 1 eggs beaten

  • 1 pinch seasoning

  • 1 bowl breadcrumbs (for coating)

  • 1 tin marrowfat peas drained


<ol> <li>Boil the potatoes until soft, drain very well, mash and season well with salt and pepper.</li> <li>Place the salmon in a large bowl; remove any large bones and skin.</li> <li>Add the marrowfat peas and mashed potato and mix together well.</li> <li>Divide into 8 portions, and shape into a fishcake shape, place on a baking sheet, cover and chill.</li> <li>Brush the fishcake with egg and coat well with breadcrumbs.</li> <li>Shallow fry the fishcakes for 3-4 minutes on each side or until golden brown.</li> <li>Delicious served with a green salad and tartare sauce.</li> </ol>

Additional Information

  • Nut Free

  • Dairy Free

  • Main Course

  • Fish

  • Can Freeze

  • tuna

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