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Course: Main
Dish: Fish
Serves: 4
Dish: Fish
Serves: 4
Nutritional information per serving:
Calories: 461
Protein: 31.1g
Carbs: 37.9g
Sugars: 2.2g
Fat: 20.5g
Sat Fat: 3.4g
Fibre: 3.6g
Sodium: 0.7g
Canned salmon contains essential Omega-3 fats which help to regulate blood pressure and keep bodies healthy
Salmon & Mushy Pea Fishcake
Fishcakes are fun to make and always go down a treat at the dinner table.
26 minutes to prepare and cook. Serves 4.
See “u.can cook” for more recipes devised with James Martin
Ingredients:
418g can wild red salmon, drained
300g can marrowfat processed peas, drained
500g potatoes, peeled and cut into large chunks
1 egg, beaten
Breadcrumbs for coating
Seasoning
Oil for frying
Green salad
Tartare sauce
Method:
1. Boil the potatoes until soft, drain very well, mash and season well with salt and pepper.
2. Place the salmon in a large bowl; remove any large bones and skin.
3. Add the marrowfat peas and mashed potato and mix together well.
4. Divide into 8 portions, and shape into a fishcake shape, place on a baking sheet, cover and chill.
5. Brush the fishcake with egg and coat well with breadcrumbs.
6. Shallow fry the fishcakes for 3-4 minutes on each side or until golden brown.
7. Delicious served with a green salad and tartare sauce.
Canny Fact:
You can find sustainable canned fish at the supermarket.
Hints and Tips: Try serving fishcakes with a chilli dipping sauce.
Freezing: To freeze, egg and crumb well, place on a baking sheet or on a flat tray and place in the freezer. When the fishcakes are frozen, place in a polythene bag or an airtight container. Cook from frozen on a gentle heat.
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