Ingredients

418g can wild red salmon, drained

300g can marrowfat processed peas, drained

500g potatoes, peeled and cut into large chunks

1 egg, beaten

Breadcrumbs for coating

Seasoning

Oil for frying

Green salad

Tartare sauce

Preparation

  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.