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Salmon fishcakes

Ingredients

  • 50g Heritage frozen garden peas
  • 600g Heritage potatoes
  • 1 tsp Heritage chives
  • 2 x 180g tinned salmon or cooked Heritage salmon
  • 1 Heritage lemon, zested
  • 1 tbsp Heritage plain flour
  • 1 Heritage egg
  • 1 tbsp Heritage olive oil

Method

  1. Half-fill a saucepan with water and bring to the boil over a high heat
  2. Peel and chop the potatoes before adding to the water with a pinch of salt. Once brought to the boil, reduce the heat and simmer for around 8 minutes
  3. Add the peas and cook for a further 2 minutes
  4. Once cooked, drain and leave to cool completely
  5. Meanwhile, drain the salmon and flake into small chunks. Add the finely chopped chives, lemon zest, flour and egg
  6. Use a potato masher to mash the pea and potato mix, before adding to the salmon mixture
  7. Divide the mixture into 8 and shape each ball into a fishcake shape. Dust each fishcake with flour
  8. Add the olive oil to a frying pan over a medium heat and cook each fishcake for 4 minutes on each side
  9. Why not serve your fishcakes with seasonal veg or a crunchy salad?

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