This super easy recipe uses cupboard staples and three different canned foods. Perfect for those Fish Fridays!
Prep: 10 mins
Cook: 15 mins
Serves: 4 Servings
1Firstly, have all your ingredients ready, drain off the cans of salmon, potato and peas.
2In a bowl, mash up the potatoes, then add the peas and mash again, to this add the canned salmon and fork apart - it’s nice to still have the salmon in flakes.
3Crack in the egg, add the chives, a squeeze of lemon and salt and pepper and mix well. If your mixture is loose at all add a little of the flour to bind.
4Separate the fish mix into 4 and using both hands pat and shape the mixture into fishcake shapes, don’t make them too thick. Once shaped dust them with flour on either side.
5Warm the oil in a large frying pan and gently lay the fishcakes into the pan. Cook on one side for 2 minutes on medium heat and carefully turn them over with a wide spatula and give them another 2 minutes.
6They should be golden brown on either side, keep turning if necessary until golden and cooked through.