Minted salmon & pea fish cakes

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Minted salmon & pea fish cakes calories by ingredient
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Number of Servings: 6


    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.

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