Salmon fishcakes with minted mushy peas are light, salty, lovely little bites. These elegant appetisers are bursting with flavours and perfect for entertaining.
Salmon fishcakes with minted mushy peas
Ingredients
Fishcakes (makes 8)
- 300g (2 medium) potatoes, peeled and diced
- 400g salmon sides, skinless and diced
- 2,5ml (½ tsp) garlic, crushed
- 2,5ml (½ tsp) ginger, crushed
- 15ml (1 tbsp) basil pesto
- 5ml (1 tsp) wholegrain mustard
- 2,5ml (½ tsp) fine salt
- 80ml ( cup) spring onions, thinly sliced
- 250ml (1 cup) tinned corn, drained
- 20ml (4 tsp) fresh flat-leaf parsley, finely chopped
- 5ml (1 tsp) lemon juice
- 5ml (1 tsp) lemon zest
- freshly ground black pepper, to taste
- 180g (1½ cups) cake flour, seasoned
- 2 eggs, whisked with a little water for egg wash
- 250ml (1 cup) breadcrumbs
- 5ml (1 tsp) butter
- olive oil, for frying
Mushy peas
- 500g fresh or frozen peas
- 30ml (2 tbsp) butter
- 10ml (2 tsp) crushed garlic
- salt and freshly ground black pepper, to taste
- 150g feta, crumbled
- 10ml (2 tsp) fresh mint, chopped
- fresh lemon wedges, to serve
- watercress salad, to serve
Instructions
For the fishcakes, place the diced potatoes in a pot of salted cold water. Bring to a boil and cook potatoes until tender, 15 – 20 minutes. Drain and mash the potatoes until smooth.
When the potatoes have cooled down, combine with the rest of the ingredients. Season lightly with black pepper. Form the mixture into 8 fishcakes.
Dip each fishcake into the seasoned flour. Dip into the egg wash and then into the breadcrumbs.
Preheat the oven to 190°C.
Heat the butter and a drizzle of oil in a pan over medium heat. Fry the fishcakes until golden, 2 – 3 minutes per side. Place the fishcakes in the oven until cooked through, 8 – 10 minutes.
For the mushy peas, boil the peas in salted water until tender, 5 – 7 minutes. Heat the butter and garlic in a pan over medium heat. Strain the peas, add to the pan and cook, 4 – 5 minutes. Mash the peas gently and season lightly with salt and pepper. Stir in the crumbled feta and fresh mint.
Serve the fishcakes with the mushy peas, lemon wedges and a watercress salad on the side.
Notes
Cook's tip: For the crunchiest fishcakes, coat them with panko breadcrumbs that can be found at your local Chinese supermarket. Alternatively, make your own fresh breadcrumbs by toasting a few slices of ciabatta in the oven until golden, dried and crisp. When cooled, grind them in a food processor until fine.
