Salmon & Mushy Pea Fishcakes
Serves: 4 Preparation Time: 20 minutes Cooking Time: 6 minutes
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
Oil for frying
Boil the potatoes until soft, drain very well, mash and season well with salt and pepper.
Place the salmon in a large bowl; remove any large bones and skin.
Add the marrowfat peas and mashed potato and mix together well.
Divide into 8 portions, and shape into a fishcake shape, place on a baking sheet, cover and chill.
Brush the fishcake with egg and coat well with breadcrumbs.
Shallow fry the fishcakes for 3-4 minutes on each side or until golden brown.
Delicious served with a green salad and tartare sauce.