Minted Salmon Pea Fish Cakes Recipes

PEA & MINT FISHCAKES

Pea & mint fishcakes image

Try these tasty pea and mint fishcakes for a family meal and they're sure to go down a treat with all ages. Serve with a green salad and tartare sauce

Provided by Shivi Ramoutar

Categories Dinner

Time 45m

Number Of Ingredients 17

Ingredients

500g meaty white fish (cod or haddock work well)
2 tbsp vegetable oil, plus a drizzle
350g potatoes, boiled and mashed
1 spring onion, finely chopped
1 egg
1-2 tbsp breadcrumbs (optional)
green salad, tartare sauce and lemon wedges, to serve
100g peas
small bunch of mint, leaves picked
25g pine nuts
½ lemon, juiced
3 tbsp extra virgin olive oil
½ garlic clove, crushed
25g parmesan, grated
10 tbsp flour, seasoned
2 eggs, beaten
12 tbsp breadcrumbs

Steps:

Heat the oven to 190C/170C fan/gas 5. Put the fish in a roasting tin, drizzle over some oil and cook for 10-15 mins until cooked through. Allow to cool, then flake into chunks, removing any skin and bones.
For the pesto, blitz together all the ingredients with a pinch each of salt and pepper, adding 1 tbsp water if it looks too thick.
Mix the fish, mashed potato, pesto, spring onion and egg with a little more seasoning, being careful not to break up the fish too much. Mix in 1-2 tbsp breadcrumbs if the mixture feels too wet. Shape into 6-8 cakes, put on a tray and chill in the fridge for 1 hr.
For the crumb, prepare a bowl of seasoned flour, a bowl of beaten egg and a bowl of breadcrumbs. Coat the fishcakes in the flour, then the egg, then breadcrumbs. Set aside. Can be frozen for up to one month. Defrost thoroughly before cooking.
Heat the 2 tbsp vegetable oil in a frying pan and fry the fishcakes (you may have to do it in batches) until golden brown, about 3-4 mins on each side. Serve with salad, tartare sauce and lemon wedges.

Nutrition Facts : Calories 383 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 21 grams protein, Sodium 0.4 milligram of sodium

THE BEST SALMON FISH CAKES

The best salmon fish cakes image

A fail-safe recipe for a speedy fish supper - flaked salmon flavoured with parsley, dill and some secret ingredients

Provided by Good Food team

Categories Dinner, Main course

Time 35m

Number Of Ingredients 12

Ingredients

450g floury potatoes, cut into chunks
350g salmon (about 3 fillets)
2 tsp tomato ketchup
1 tsp English mustard
zest ½ lemon, plus wedges to serve
1 heaped tbsp chopped parsley
1 heaped tbsp chopped dill
3 tbsp plain flour
1 egg, beaten
100g dried breadcrumb
4 tbsp sunflower oil
salad, to serve

Steps:

Heat the grill.
Place 450g floury potatoes, cut into chunks, in a pan of water, bring to the boil, cover and cook for 12-15 mins until tender. Drain and leave to steam-dry, then mash.
Meanwhile, season 350g salmon fillet and grill for 5-6 mins until just cooked. Cool for a few mins, then break into large flakes.
Mix the potato, 2 tsp tomato ketchup, 1 tsp English mustard, the zest of ½ lemon, 1 heaped tbsp chopped parsley, 1 heaped tbsp chopped dill and some seasoning. Lightly mix in the salmon, taking care not to break it up too much.
Shape into 4 large fish cakes.
Put 3 tbsp plain flour, 1 beaten egg and 100g dried breadcrumbs in 3 shallow dishes. Dip the cakes into the flour, dust off any excess, then dip in the egg, and finally coat in breadcrumbs.
Heat 4 tbsp sunflower oil in a large pan. Fry the cakes over a medium-low heat for 3-4 mins each side until deep golden and heated through.
Serve with salad and lemon wedges.

Nutrition Facts : Calories 506 calories, Fat 23 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 26 grams protein, Sodium 0.9 milligram of sodium

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