Salmon and pea fishcakes
Freshly cooked salmon folded into potato and peas, then browned as small fishcakes. A short cooling rest helps the mixture hold its shape.
An original Recipe From Fridge editorial recipe idea. Timings are estimates; check doneness as described, not by the clock alone.
Ingredients
- 250g raw boneless salmon fillets
- 400g potatoes, peeled and cut into 2cm chunks
- 100g frozen peas
- 40g plain flour, divided
- 2 tbsp cooking oil
- 2 tsp lemon juice
- Black pepper, to taste
Method
- Prepare the fish and potatoes
Peel and cut the potatoes before handling the raw salmon. Check fish for pin bones with clean fingers and remove any you find. Wash hands and utensils afterwards.
- Cook the potatoes
Cover the potatoes with cold water in a saucepan, bring to the boil and simmer for 12–15 minutes until tender. Cook the peas for their packet time in the same pan near the end. Drain thoroughly, steam-dry and mash roughly without milk.
- Cook and flake the fish
Meanwhile put salmon in a small pan, cover with water and bring just to a simmer. Cook gently for 8–12 minutes until opaque and flaking, checking 75°C for 30 seconds at the centre. Drain, remove skin and check carefully for bones as you flake it.
- Shape
Mix the fish with the mash, lemon juice, pepper and 20g flour. Spread on a plate for about 10 minutes until cool enough to handle, then form six cakes 1.5cm thick. Coat with the remaining flour.
- Brown and serve
Heat the oil over medium-low heat in a large non-stick frying pan. Cook cakes in two batches for 4–5 minutes each side until golden and steaming hot at the centre. Keep the first batch hot in a low oven and serve three per person.
Make it work with what you have
- Preparation includes the brief cooling and shaping time. Thorough draining matters: wet mash makes fragile fishcakes.
- Do not substitute raw fish flakes directly into the mash; the fish is cooked and checked before shaping.