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  • Minty Pea and Salmon Fishcakes
Minty Pea and Salmon Fishcakes

Minty Pea and Salmon Fishcakes

    4 serving
5.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

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!
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Ingredients

  • 500g cooked salmon fillet, flaked
  • 200g frozen petit pois
  • 2 lemons, zested and juiced
  • 2 eggs, beaten, plus 1 for the fishcake
  • 3 spring onions, thinly chopped
  • 100g plain flour, plus 1 tablespoon for the fishcake
  • 1 tablespoon fresh mint, chopped
  • 1 pinch salt, to taste
  • 1 pinch pepper, to taste
  • 4 tablespoons olive oil
  • 220ml crème fraiche
  • 1 tablespoon Piccalilli
  • 400g rocket

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!

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