Enjoy a storecupboard saviour with minted salmon & pea fish cakes
Prep:10 mins
Serves 4
500g leftover cooked potato or mash from the chiller cabinet418g can pink or red salmon, drained140g frozen pea, defrostedhandful mint leaves, roughly chopped1 tbsp tartar sauceabout 3 tbsp plain flour, for dusting3 tbsp light olive or vegetable oillemon halves, to serve, optional
STEP 1If 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.STEP 2Heat 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.
