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


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

Additional Information

  • Can Freeze

  • tuna

  • Fish

  • Main Course

  • Dairy Free

  • Nut Free

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