Minted salmon & pea fish cakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
500g leftover cooked potatoes or mash from the chiller cabinet 418g can pink or red salmon , drained 140g frozen peas , defrosted handful basil or mint leaves, roughly chopped lemon halves, to serve, optional
If you're using leftover cooked potatoes, mash them until they are smooth. Flake the salmon into a bowl, removing any skin and large bones. Add the peas, mint, tartare sauce and mashed potato, and season to taste. Mix well, then, using floured hands, shape into 8 flat fishcakes. Dust with flour.
Either form into 6 patties and bake in oven for 20 minutes or Heat the oil in a large frying pan over a medium heat. Fry the fishcakes in 2 batches for 3-4 mins each side, turning carefully with a fish slice or spatula, until golden and crisp. Serve with a squeeze of lemon and a green salad.
Making it with tuna or veggie
Use a drained 418g can tuna instead of the salmon or to make it vegetarian, replace the salmon with 200g pack feta cheese, crumbled.
Number of Servings: 6
Recipe submitted by SparkPeople user JWOURMS.
Either form into 6 patties and bake in oven for 20 minutes or Heat the oil in a large frying pan over a medium heat. Fry the fishcakes in 2 batches for 3-4 mins each side, turning carefully with a fish slice or spatula, until golden and crisp. Serve with a squeeze of lemon and a green salad.
Making it with tuna or veggie
Use a drained 418g can tuna instead of the salmon or to make it vegetarian, replace the salmon with 200g pack feta cheese, crumbled.
Number of Servings: 6
Recipe submitted by SparkPeople user JWOURMS.
Nutritional Info Amount Per Serving
- Calories: 186.2
- Total Fat: 3.7 g
- Cholesterol: 48.3 mg
- Sodium: 338.6 mg
- Total Carbs: 17.9 g
- Dietary Fiber: 2.7 g
- Protein: 20.7 g