SALMON & MUSHY PEA FISHCAKES
Steps:
- 1. Boil the potatoes until soft, drain very well, mash and season well with salt and pepper. 2. Place the salmon in a large bowl; remove any large bones and skin. 3. Add the marrowfat peas and mashed potato and mix together well. 4. Divide into 8 portions, and shape into a fishcake shape, place on a baking sheet, cover and chill. 5. Brush the fishcake with egg and coat well with breadcrumbs. 6. Shallow fry the fishcakes for 3-4 minutes on each side or until golden brown.
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Hannah Annor
[email protected]These fishcakes are a great way to get your kids to eat their vegetables. My kids love the mushy peas and they don't even realize they're eating vegetables.
Ahsan Javaid
[email protected]I'm not a big fan of fish, but I really enjoyed these fishcakes. The salmon was very mild and the mushy peas added a nice flavor.
Rasedul Hasan
[email protected]These fishcakes are a great appetizer or main course. I've served them at parties and everyone loves them.
M Arfat Mughal
[email protected]I love the fact that these fishcakes are baked instead of fried. It makes them a healthier option.
Bongani Mahlangu
[email protected]These fishcakes are a great way to use up leftover salmon. I had some leftover from a grilled salmon dinner, and these fishcakes were the perfect way to use it up.
Rc Sobuj
[email protected]I'm always looking for new ways to cook salmon, and this recipe is definitely a winner. The fishcakes are moist and flavorful, and the mushy peas are a great accompaniment.
marleigh
[email protected]These fishcakes are so versatile. I've served them with everything from mashed potatoes to roasted vegetables.
Tashan Alba
[email protected]I love the crispy crust on these fishcakes. It's the perfect contrast to the soft and flaky interior.
Jasmin Saif
[email protected]These fishcakes are perfect for a weeknight meal. They're quick to make and can be served with a variety of sides.
Mr. Raju
[email protected]I added a bit of lemon zest to the mushy peas for an extra pop of flavor. It was a great addition.
Shashika Prabath
[email protected]I made these fishcakes in advance and reheated them for a quick and easy lunch. They were just as good the second time around.
saroj kumar
[email protected]These fishcakes are a great way to get kids to eat fish. My little ones loved the crispy coating and the creamy filling.
Sonto Nhlapo
[email protected]I love the fact that this recipe uses canned salmon. It's a great way to use up leftovers and save money.
Basra Ahmed
[email protected]Easy and delicious, these fishcakes are now a staple in my weekly meal rotation.
Dennis Berman
[email protected]I was skeptical about the combination of salmon and mushy peas, but I was pleasantly surprised. The flavors complemented each other perfectly.
Kodili Godwin
[email protected]I made these fishcakes for a dinner party and they were a huge success. The guests raved about the delicious taste and presentation.
Shahzaib Gondal
[email protected]These fishcakes were a hit with my family! Everyone loved the burst of flavor from the salmon and the freshness of the peas.
Kimbugwe Ukasha
[email protected]I've tried many fishcake recipes, but this one is definitely a keeper. The addition of mushy peas adds a unique twist that elevates the dish.
Khaliil Grimes
[email protected]A 10/10 dish! The crispy exterior and fluffy interior of the fishcakes, paired with the creamy mushy peas, made for a truly satisfying meal.
Marcell Jones
[email protected]These salmon fishcakes with mushy peas were a delightful surprise! The combination of flavors and textures was incredible.