Salmon fishcakes with minted crushed peas Recipe

Name: Salmon fishcakes with minted crushed peas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 300g pack skinless & boneless Scottish salmon fillets; 1 lemon, cut into wedges; 400g frozen mashed potato; 2 tbsp tartare sauce; 2 tbsp plain flour; 1 tbsp frozen chopped parsley; 6 tbsp fine breadcrumbs; 1.5 tbsp vegetable oil; 350g frozen British garden peas; 1 tbsp frozen chopped mint; 2 x 175g pack babycorn, steamed to serve

Ingredients

300g pack skinless & boneless Scottish salmon fillets
1 lemon, cut into wedges
400g frozen mashed potato
2 tbsp tartare sauce
2 tbsp plain flour
1 tbsp frozen chopped parsley
6 tbsp fine breadcrumbs
1.5 tbsp vegetable oil
350g frozen British garden peas
1 tbsp frozen chopped mint
2 x 175g pack babycorn, steamed to serve

PREP TIME 10m	COOK TIME 15m	TOTAL TIME 25m
YIELD 4 servings

Instructions

Put the salmon fillets in a large pan of barely simmering water with one of the lemon wedges. Cover and simmer for 8-10 minutes until the fish flakes easily.
Meanwhile, defrost the frozen mashed potato in the microwave: put it in a microwavable bowl, cover with cling film and cook on high for 5 minutes, stirring once (do not add any water).
Remove the fish from the pan with a slotted spoon, then flake with a fork onto a plate (discarding the skin). Stir the tartare sauce, flour and parsley into the mashed potato, then fold in the fish. Divide and shape the mixture into 8 fishcakes. Lightly coat each fishcake in breadcrumbs, pressing down gently.
Heat the oil in a large non-stick frying pan. Add the fishcakes and cook for 5 minutes, turning once, until golden and crisp.
Meanwhile, cook the peas in boiling water for 3 minutes. Drain well, return to the pan, add the frozen mint and roughly mash with a fork. Serve with the fishcakes, steamed babycorn and the remaining lemon wedges.

Dinner