Salmon and Mushy Pea Fishcakes
Over a year ago
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Ingredients
Accompaniment
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Description
A simple, convenient, delicious and affordable recipe brought to you by Canned Food UK
Method
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1
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 marrow fat 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 tartar sauce.
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