Healthy and delicious, these tasty fishcakes will not only be enjoyed by all, but they also store well in the freezer so you can always have a speedy meal on hand if you need.
- Sea salt and freshly ground black pepper
- 50g peas (fresh or frozen)
- 600 g potatoes, peeled and chopped in 1cm pieces
- ½ a bunch of fresh chives, finely chopped
- 2 x 180g tins of quality salmon, washed and drained
- 1 lemon
- 1 tablespoon plain flour, plus extra for dusting
- 1 large free-range egg
- Olive oil
1. Half fill a large saucepan with cold water and add a tiny pinch of salt. Place on a high heat and bring to the boil.
2. If using fresh peas, pod them into a bowl, then leave to one side.
3. Once the water is boiling, carefully add the potatoes, bring back to the boil, then turn the heat down to medium and simmer gently for around 10 minutes, or until cooked through. Add the peas for the last two minutes.
4. In a mixing bowl, add the chives and salmon. Using a fork, flake it into small chunks.
5. Once cooked, drain the potatoes and peas and leave them to cool completely.
6. Finely grate the lemon zest, then add it to the bowl along with the flour. Crack in the egg and season with a tiny pinch of pepper.
7. Once cool, tip the potatoes and peas back into the pan and use a potato masher to mash them really well. Add the mash to the bowl, then mix together until really well combined.
9. Sprinkle a little flour over a clean work surface and onto a large plate. Divide the mixture into eight and use your hands to pat and shape each ball into a fishcake, roughly 2cm thick. Place them onto the floured plate, dusting your hands and the top of each fish cake lightly with flour as you go.
10. Place a large frying pan on a medium heat and add one tablespoon of olive oil. Carefully place the fishcakes into the pan and cook for three to four minutes on each side, or until crisp and golden, turning carefully with a fish slice.
Article created in partnership with Over60