Salmon fishcakes with minty peas

Name: Salmon fishcakes with minty peas
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Cuisine: British
Ingredients: 400 g Salmon; 600 g Potato; 3 pc Scallion or chives; 10 g Flat-leaf parsley; 5 g Dill; 1 pc Citrus limon (L.) Burm. f.; 1 pc Egg; 20 g Flour; 60 g Panko breadcrumbs; 30 ml Rapeseed oil; 400 g Green peas; 5 g Mint; 150 g Plain yogurt; 0.3 tsp Salt; 1 pinch Black pepper ground

Golden homemade salmon fishcakes with plenty of herbs and lemon, served with minted peas and a lemony yogurt dip.

60 min

in total

people

583

calories per serving

In one serving

35 g
Protein: 53 g
Carbs: 23 g
Fat

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Ingredients

400 g
Salmon
600 g
Potato
3 pc
Scallion or chives
10 g
Flat-leaf parsley
5 g
Dill
1 pc
Citrus limon (L.) Burm. f.
1 pc
Egg
20 g
Flour
60 g
Panko breadcrumbs
30 ml
Rapeseed oil
400 g
Green peas
5 g
Mint
150 g
Plain yogurt
0.3 tsp
Salt
1 pinch
Black pepper ground

Allergens

fisheggsglutenmilk

Cook modeSee each step in large text, one at a time, with timers.

Instructions

0/4

Boil the peeled potatoes for 15 minutes, drain well and mash roughly. Bake or poach the salmon for 10 minutes and flake it.
Mix the mash with the salmon, sliced spring onions, parsley, dill, lemon zest, salt and pepper, and shape into 8 cakes. Chill for 15 minutes if you can.
Dip the cakes in flour, beaten egg and panko, then fry in the oil for 3–4 minutes per side until golden.
Cook the peas for 3 minutes and crush lightly with the mint. Mix the yogurt with lemon juice and serve alongside.