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Pea and salmon fishcakes on a plate with salad and mint yoghurt

Pea and Salmon Fishcakes

  • Author: Elizabeth Chloe
  • Prep Time: 1 hour
  • Cook Time: 10 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 3 servings 1x
  • Category: Dinner
  • Method: Pan-fry
  • Cuisine: English

Description

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.


Ingredients

Scale

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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. To the potatoes and peas, flake in the salmon and add the salt, pepper, mustard, lemon zest and 2 tablespoons of lemon juice.
  5. Mix everything together to combine then form the mixture into 6 equal fishcakes, approximately 2cm thick.
  6. If using flour add it to a plate and dip the fishcakes in it to coat, gently dusting off any excess.
  7. 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.
  8. Serve the fishcakes with salad and the lemon mint yoghurt and enjoy!

Notes

  • 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,

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