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Salmon & Pea Fishcakes

A super speedy and totally tasty mid-week meal - try with tuna and sweetcorn in place of salmon and peas

  • Cook: 25 mins
    Prep: 15 mins
  • 4-8 portion
  • Easy
  • Suitable for home freezing
Go back

Salmon & Pea Fishcakes

A super speedy and totally tasty mid-week meal - try with tuna and sweetcorn in place of salmon and peas

  • Cook: 25 mins
    Prep: 15 mins
  • 4-8 portion
  • Easy
  • Suitable for home freezing

Ingredients

250g mashed potato
1 small tin (213g) pink or red salmon
75g frozen peas, defrosted
2tbsp fresh mint, roughly chopped
2tsp tartare sauce
25g Juvela Gluten Free White Mix
1 medium egg, lightly beaten
50g Juvela Gluten Free Loaf/Fibre Loaf, made into breadcrumbs

Method

  1. Flake the salmon into a bowl, removing and skin and large bones.
  2. Add the peas, mint, tartare sauce and mashed potato, and season well with freshly ground black pepper.
  3. Stir together to combine all ingredients, then shape mixture into 4 large or 8 small rounds.
  4. Dip each firstly into the Mix, then in the egg, and finally into the breadcrumbs.
  5. 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!)

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