Salmon Mushy Pea Fishcakes Recipes

Steps:

• 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.

Steps:

• Peel the potatoes, cut into chunks and boil until tender.
• Drain and mash (without butter or milk) until smooth and leave to cool for a few minutes.
• Meanwhile, put a little of the oil in a frying pan and when it is heated, add the red pepper and salmon fillet.
• Use a fork to break the salmon into pieces, then cook the fish until it is flaky and the red pepper until it is soft, about five minutes.
• When the mash is cool, season it generously with black pepper and then sift the flour over the top.
• Use a wooden spoon to mix the flour in until it disappears.
• Whisk the egg and add it to the mixture, stirring well.
• Crumble the feta over the top and snip the chives into the bowl.
• Finally add the red pepper and salmon and stir again to mix evenly.
• Dust your hands with flour and form the mixture into patties.
• You can make 12 cookie sized patties or 6 larger cakes.
• Add the rest of the oil to the frying pan and, when very hot, lay out some of the potato cakes but be careful not to overcrowd the pan.
• Fry for three minutes to form a thin, crisp layer, then carefully turn to cook the other side.
• Keep warm in the oven while you finish cooking.
• Serve dusted with parmesan and sprinkled with a few extra chives.
• By the way, if you find forming the patties difficult, you can also just drop the potato mixture into the pan for more irregular but less messy fish cakes.

Steps:

• If you're using leftover cooked potatoes, mash them until they are smooth. Flake the salmon into a bowl, removing any skin and large bones. Add the peas, mint, tartare sauce and mashed potato, and season to taste. Mix well, then, using floured hands, shape into 8 flat fishcakes. Dust with flour.
• Heat the oil in a large frying pan over a medium heat. Fry the fishcakes in 2 batches for 3-4 mins each side, turning carefully with a fish slice or spatula, until golden and crisp. Serve with a squeeze of lemon and a green salad.

Steps:

• Cook the diced potatoes in a large pan of boiling water for 12-15 minutes, until tender.
• Place the fish in a saute and pour over the milk. Cover, bring to the boil and then remove from the heat and set aside for 5 minutes or, until cooked through.
• Drain the diced potatoes well and return to the pan. Add the mint jelly and some salt and pepper and mash together. Remove the fish from the pan and drain it well, discarding the milk. Flake the fish into the potatoes. Add the mushy peas and stir together. Shape and the mixture into four firm, even sized cakes.
• Dust the fishcakes lightly with the seasoned flour. Put the beaten egg into a shallow bowl and spread the breadcrumbs on a plate. Then dip the fishcakes into the beaten egg and then into the breadcrumbs.
• Heat a little sunflower oil in a frying pan and gently cook the fishcakes for 2 minutes on each side or until crisp and golden. Drain on kitchen paper. The fishcakes may have to be cooked in two batches.
• Cut the lemon into wedges. Squeeze a little lemon juice into the mayonnaise. Serve with a dollop of the lemon mayo and a lemon wedge on the side.