Salmon and pea fishcakes

These salmon fishcakes are so simple, the microwave does the hard work, then finish off in a pan.

Serves: 4

Preparation time:  15 minutes

Cooking time:  25 minutes

0.0/5 stars Av. customer rating

You will need

  • 2 large potatoes (about 250g each), pricked all over
  • 2 x 160g skinless Scottish salmon fillets
  • 100g frozen peas
  • 3 tablespoons extra light mayonnaise
  • 1 lemon, zested and juice of ½
  • 2 tablespoons plain flour
  • 1½ tablespoons vegetable oil
  • Salad, to serve
[]

Recipe Information

Step by step guide to making Salmon and pea fishcakes

  1. Cook the potatoes in a microwave on full power for 12 minutes, until cooked. Scoop out the inside of the potatoes into a bowl, mash with a fork and discard the skins.
  2. Place the salmon on a plate, cover with clingfilm and microwave on full power for 3-4 minutes, until just cooked. Drain off any cooking liquid, add the fish to the potato and allow to cool.
  3. Place the peas in a bowl and just cover with water. Cover with clingfilm and microwave on full power for 3-4 minutes. Drain.
  4. Add the peas, mayonnaise, lemon zest and lemon juice to the potato and fish, mixing everything together well.
  5. Season with freshly ground black pepper, shape into 8 fishcakes and dust with the flour.
  6. Heat the oil in a pan and fry the fishcakes for 2-3 minutes on each side. Serve with salad.

Summary of customer ratings and reviews

Nutritional information for Salmon and pea fishcakes

Nutritional information for Salmon and pea fishcakes

Nutrition type per serving
Calories 357 kcal
Total Fat 16.7g
Saturated Fat 2.5g
Salt 0.37g
Sugar 2g

Here are your recipe ingredients

Add products to your trolley individually or simply add them all and remove any you don't need later.

Add all ingredients