Minty Pea and Salmon Fishcakes
By not-recognized
Published on 24 April 2022
This simple, yet delicious fishcake recipe is perfect for a comforting mid-week dinner. By purposely excluding the traditional binding ingredient (potatoes) it’s a time-saver, too. But fear not, petits pois do just the trick!Time and servings
55 minsTotal time
4Servings
40 minsPrep time
15 minsCooking time
Ingredients
- 100 g of plain flour, plus 1 tablespoon for the fishcake
- 4 tablespoons of olive oil
- 1 tbsp of piccalilli
- 500 g of cooked salmon fillet, flaked
- 200 g of frozen petit pois
- 2 eggs, beaten, plus 1 for the fishcake
- 1 tbsp of fresh mint, chopped
- 1 pinch of salt, to taste
- 1 pinch of pepper, to taste
- 220 ml of crème fraiche
- 400 g of rocket
- 2 lemons, zested and juiced
- 3 spring onions, thinly chopped
Method
Step 1
Put a pan of water on to boil and add salt. Once boiling, blanch the petits pois for 20 seconds. Drain and run under cold water.Step 2
To make the fishcake, blend the petit pois with the cooked salmon, lemon juice and zest of one lemon, two eggs, spring onions, 1 tablespoon of flour, mint, and salt and pepper to taste. Using hands or a wooden spoon, shape the mixture into 8 individual patties.Step 3
Make up three separate bowls of flour, eggs and breadcrumbs. Dip each patty into each bowl in turn. Place in the fridge for 15 minutes to help bind.Step 4
Pre heat the oven to 180°C. Then, heat the olive oil in a large frying pan over a medium heat. Fry the fishcakes for 2-3 minutes each side until golden brown. Remove fishcakes from pan and place in the oven for 6-7 minutes to finish the cooking process.Step 5
While the fishcakes are in the oven, prepare the sauce by mixing together the crème fraîche, lemon zest and juice and London Piccalilli.Step 6
Remove the fishcakes from the oven and serve on a bed of rocket with a drizzle of olive oil on top. Spoon on some sauce and enjoy!