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Salmon, Tuna & Pea Potato Fishcakes

Name: Salmon, Tuna & Pea Potato Fishcakes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Ingredients: 400g Baking potatoes peeled and cut into 3 cm chunks; 180g Salmon fillet skin removed and finely chopped; 120g Tinned tuna drained well; 100g Frozen peas; 2 Spring onion finely sliced; 1 tbsp Lemon juice; 2 pinches Black pepper freshly ground; 2 tbsp Cooking oil divided; 250g Broccoli cut into small florets

Crisp, lemony fishcakes combining salmon, tuna, potato and peas, served with a fresh broccoli side.

Dairy-freeHigh fibreHigh proteinUnder 45 minutes

Prep: 15 min
Cook: 25 min
Total: 40 min

Difficulty

easy

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Servings

2

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Ingredient amounts update below

Servings

1–12 servings

2

Estimated nutrition per serving

Calories: 594 kcal
Protein: 50.6g
Carbs: 52.3g
Fat: 21.5g

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For 2

Ingredients

Fishcakes

400g, peeled and cut into 3 cm chunks
180g, skin removed and finely chopped
120g, drained well
100g
2, finely sliced
1 tbsp
2 pinches, freshly ground
2 tbsp, divided

Side

250g, cut into small florets

Get everything ready

Preparation

1
Prepare the ingredients
Baking potatoes: peeled and cut into 3 cm chunks; Salmon fillet: skin removed and finely chopped; Tinned tuna: drained well; Spring onion: finely sliced; Black pepper: freshly ground; Cooking oil: divided; Broccoli: cut into small florets.

Step by step

Cooking

1
Boil the potatoes
Put the potatoes in a saucepan, cover with cold water and bring to the boil. Simmer until completely tender.
Timer available in cooking mode · 15 min
2
Cook the peas and broccoli
Add the peas to the potato pan for the final 3 minutes. Meanwhile, steam or boil the broccoli until tender but still bright green, then drain.
Timer available in cooking mode · 5 min
3
Make the mixture
Drain the potatoes and peas thoroughly, then return them to the warm pan and mash roughly. Fold in the salmon, tuna, spring onion, lemon juice and pepper. Shape into 4 firm patties; wash hands and utensils after handling the raw salmon.

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4

Fry the fishcakes

Heat the oil in a non-stick frying pan over medium heat. Fry the fishcakes for 4 to 5 minutes on each side, until golden and the salmon is opaque throughout with no raw centre. Serve with the broccoli.

Timer available in cooking mode · 10 min

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Salmon, Tuna & Pea Potato Fishcakes

Ingredients

Fishcakes

Side

Preparation

Prepare the ingredients

Cooking

Boil the potatoes

Cook the peas and broccoli

Make the mixture

Cooked this meal?

Best recipe matches

Crispy-Skinned Salmon with Lemon Fondant Potatoes, Pea Purée and Coriander Oil

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Fry the fishcakes