Crowd pleasers

Salmon and pea fishcakes

Looks great, tastes even better and not that long to prepare.

Takes 1 hour and serves 4.

Salmon and pea fishcakes made with Batchelors Marrowfat Peas
A real

What you'll need

  • 1 x 213g can Princes Red Salmon
  • 200g peeled potatoes, cooked and mashed
  • 85g Batchelors marrowfat peas
  • ½ lemon, rind and juice
  • 1 tbsp fresh parsley, chopped optional
  • Sea salt and cracked black pepper
  • 1 tbsp plain flour
  • 1 small egg
  • 3 slices white bread (2-3 days old is best), made into breadcrumbs
  • 4 tbsp Crisp 'n Dry oil


Let's get going

  1. 1Drain the red salmon and remove any small bones and black skin.
  2. 2In a large bowl add the mashed potato, salmon and marrowfat pas. Combine together with the lemon zest and juice. Add the parsley and season.
  3. 3Divide the mixture into 4 and bring together to form a cake shape.
  4. 4Place the flour on a large plate and toss the fishcakes in it to cover. Place on a plate and refrigerate for 15 minutes.
  5. 5Beat the egg in a shallow bowl and place the breadcrumbs on a plate. Dip the fishcake into the egg and then toss in the breadcrumbs.
  6. 6Heat the oil in a non-stick frying pan, add the fishcakes and fry for 12-14 minutes, turning occasionally until they are crisp and brown.
  7. 7Serve with a salad or mashed marrowfat peas with fresh mint added and potato wedges or fat cut chips.
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