Minted salmon & pea fish cakes

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.