Salmon fishcakes with wedges and peas

With just a few ingredients you can whip up these crispy fishcakes with peas and wedges.

Serves: 4

Preparation time:  15 minutes

Cooking time:  50 minutes

Cooling time: 10 minutes

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You will need

  • 1.8kg potatoes, washed, peeled and halved
  • 215g basics skinless salmon fillet
  • 3 tablespoons olive oil
  • 1 tablespoon plain flour
  • 1 free range egg, lightly beaten
  • 100g fresh breadcrumbs
  • 500g frozen British garden peas
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Recipe Information

Step by step guide to making Salmon fishcakes with wedges and peas

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Par-boil 800g potatoes for 10 minutes, then drain and allow to cool in the colander for 10 minutes.
  2. While the potatoes are cooling, wrap the salmon in foil, place on a baking tray and bake for 10 minutes. Flake into a bowl and coarsely grate the cooked potato on top. Mix well and shape into 8 fishcakes.
  3. Chop the remaining potatoes into thick wedges, then toss in 1 tablespoon oil. Lay the wedges flat on a non-stick baking tray and bake for 30 minutes, turning a few times during cooking.
  4. Coat each fishcake in flour, then egg and then breadcrumbs. Place on a baking tray and brush with the remaining 2 tablespoons oil. Cook in the oven for 25 minutes.
  5. In the meantime, cook the peas following pack instructions and drain. Serve the fishcakes bottom-side up with the wedges and peas.

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Nutritional information for Salmon fishcakes with wedges and peas

Nutritional information for Salmon fishcakes with wedges and peas

Nutrition type per serving
Calories 777 kcal
Total Fat 19.3g
Saturated Fat 3.7g
Salt 0.7g
Sugar 6.7g

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