Salmon fishcakes are kicked up a notch by adding mustard and mashed peas to the potato! This adds both flavour and colour to an already tasty meal! This salmon fishcake recipe is served alongside a zesty lemon and mint yoghurt – perfect for dipping! These fishcakes could also be coated with breadcrumbs if desired.
Here’s the thing, I’m not very well guys. It turns out an afternoon of drinking for my besties 30th birthday this weekend has knocked me for six. Why does it become impossible to drink more than three drinks after leaving University? I’m weak, I’m snotty and I’m really struggling to write coherent sentences. But this month I set myself the goal of publishing two recipes consistently each week and if I’m being honest I can completely do that right now. I’m just feeling sorry for myself *tiny violins playing*. So while I might not be able to do it very clearly, let me tell you about these tasty little Pea and Salmon Fishcakes. I think you’ll like ’em.
So before I pop these in the frying pan to cook, I dust them in a little bit of flour. This just helps them develop a nice crispy crust which I think is kind of essential in a fishcake. Once they’re in the pan let them sit undisturbed so they can develop that crust. The more you play with them the more likely they are going to fall apart, and no one wants that. Pan-frying them in batches means you’ve got enough room to get a fish slice in to turn them over. And there you go, perfect lil fishcakes. Nutritious and delicious.
What do you serve with fishcakes?
As fishcakes already contain potato you don’t really need an extra source of starchy carbs on the side, unless you really want them. I would serve them with a big green salad or some sautéed vegetables for extra colour, fibre and nutrients. Dress it in a little olive oil and lemon juice and you’re onto a winner.
If you like this recipe you might also like…
- Vegetable Remoulade Recipe with Pan-Fried Trout Fillet
- Penne Carbonara with Prawns, Courgette and Asparagus
- Pan-Fried Sea Bass with Chorizo and Lentils
- Minted Pea Puree Tartine with Prawns, Feta and Pomegranate
- Thai Fishcakes with Sweet and Sour Cucumber Pickle from Olive Magazine
Pea and Salmon Fishcakes
Let me know what you think of this recipe by leaving a rating and a comment!
You can also follow over on Facebook, Pinterest, Instagram and Twitter. Come and say hi and hashtag any recipe snaps with #elizabethchloerecipes.
For a weekly update of new recipes and blog posts, you can subscribe to the
These Pea and Salmon Fishcakes are filled with potatoes, peas and salmon and flavoured with lemon and mustard. Quick to mix together and super tasty, plus a lemon and mint yoghurt to dip into.
For the Fishcakes
- 300g potato, peeled and chopped into 1cm chunks
- 100g peas, fresh or frozen
- 500g salmon, cooked then cooled
- 1/2 tsp salt
- 1 tsp ground black pepper
- 2 tbsp Dijon mustard
- Zest of one lemon plus 2 tbsp of lemon juice
- A few tablespoons of flour for dusting (optional)
- 2 tbsp oil
For the lemon and mint yoghurt
- 100g natural yoghurt
- Juice of half a lemon
- 10g mint, chopped
- Salt and pepper to taste
- Place a saucepan of water onto the heat and bring to the boil. Carefully add the potato to the boiling water and cook for 10-12 minutes until they are cooked through and tender. In the last two minutes of cooking, add the peas to the water.
- Drain the peas and potato and add them to a bowl. Mash everything using a potato masher until there are no lumps left. Leave the mixture to cool completely.
- Make the lemon and mint yoghurt by adding the lemon juice, mint, salt and pepper to the yoghurt and stirring to combine. Keep it in the fridge until you are ready to serve.
- To the potatoes and peas, flake in the salmon and add the salt, pepper, mustard, lemon zest and 2 tablespoons of lemon juice.
- Mix everything together to combine then form the mixture into 6 equal fishcakes, approximately 2cm thick.
- If using flour add it to a plate and dip the fishcakes in it to coat, gently dusting off any excess.
- Heat a frying pan to a medium-high heat with 2 tablespoons of oil. Pan fry to fishcakes for 4-5 minutes each side until they have developed a golden brown, crispy crust. Cook the fishcakes in batches and keep the cooked fishcakes warm in the oven.
- Serve the fishcakes with salad and the lemon mint yoghurt and enjoy!
- Make sure the cooked salmon has cooled, if needed, before adding it to the potato mixture.
- The flour is used to help get a nice crispy crust on the fishcakes, but it can be omitted if desired.
Keywords: Fishcake Recipes, Healthy Fishcakes, Salmon Fishcakes,