Picnic

Minted salmon and pea fish cakes is for Lunch.

Minted salmon and pea fish cakes takes 10 minutes to prepare.

Minted salmon and pea fish cakes takes 10 minutes to cook.

Minted salmon and pea fish cakes makes 6 servings.

The ingredients for Minted salmon and pea fish cakes are:

500g leftover cooked potatoes or mash from the chiller cabinet
418g can pink or red salmon , drained
140g frozen peas , defrosted
handful basil or mint leaves, roughly chopped
lemon halves, to serve, optional

Here is how you make Minted salmon and pea fish cakes:

If you're using leftover cooked potatoes, mash them until they are smooth. Flake the salmon into a bowl, removing any skin and large bones. Add the peas, mint, tartare sauce and mashed potato, and season to taste. Mix well, then, using floured hands, shape into 8 flat fishcakes. Dust with flour. Either form into 6 patties and bake in oven for 20 minutes or Heat the oil in a large frying pan over a medium heat. Fry the fishcakes in 2 batches for 3-4 mins each side, turning carefully with a fish slice or spatula, until golden and crisp. Serve with a squeeze of lemon and a green salad. Making it with tuna or veggie Use a drained 418g can tuna instead of the salmon or to make it vegetarian, replace the salmon with 200g pack feta cheese, crumbled. Number of Servings: 6Recipe submitted by SparkPeople user JWOURMS.

The nutritional information for Minted salmon and pea fish cakes is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 186.2

• Total Fat: 3.7 g
• Cholesterol: 48.3 mg
• Sodium: 338.6 mg
• Total Carbs: 17.9 g
• Dietary Fiber: 2.7 g
• Protein: 20.7 g

The dietary needs meet for Minted salmon and pea fish cakes is Gluten Free