Salmon & Pea Fishcakes
A super speedy and totally tasty mid-week meal - try with tuna and sweetcorn in place of salmon and peas
This recipe uses 50g of a White or Fibre loaf. A 400g loaf of bread is 1 unit of your monthly prescription unit allowance.
4mins (20-25mins in oven)
Makes 4-8 portion
Easy Suitable for home freezing
Ingredients
Method
- Flake the salmon into a bowl, removing and skin and large bones.
- Add the peas, mint, tartare sauce and mashed potato, and season well with freshly ground black pepper.
- Stir together to combine all ingredients, then shape mixture into 4 large or 8 small rounds.
- Dip each firstly into the Mix, then in the egg, and finally into the breadcrumbs.
- Fry the fishcakes for 3-4minutes each side, turning carefully with a fish slice, until golden and crisp. (for a healthier option, you can bake the fishcakes – place on a baking tray and into a preheated oven - 180ºC/350ºF/Gas Mark 4 - for 20-25minutes until golden brown – they spread a bit in the oven so might not look as good but they certainly taste as good!)