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
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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
- 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.
- 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.
- Place the peas in a bowl and just cover with water. Cover with clingfilm and microwave on full power for 3-4 minutes. Drain.
- Add the peas, mayonnaise, lemon zest and lemon juice to the potato and fish, mixing everything together well.
- Season with freshly ground black pepper, shape into 8 fishcakes and dust with the flour.
- 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 |
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£1.45
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30p
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£1.99
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Sainsbury's Plain Flour 500g
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