Salmon Cakes With Pea Fish

Serves 4

1.2lb cooked potatoes, mashed until smooth
5 oz frozen peas, thawed
1 can salmon (or tuna if preferred), drained and flaked
1 tbsp tartar sauce
¼ cup fresh parsley, chopped
3 tbsp all-purpose flour
Vegetable oil
Salt and Pepper

Place mashed potatoes, peas, salmon, tartar sauce and parsley into a bowl and mix well. Season with salt and pepper. Dust your hands with flour and shape the mixture into burger-size fish cakes.

Heat the vegetable oil in a large non-stick frying pan and fry the fish cakes for about 4 minutes each side or until cooked through, hot and crisp on the outside.

Serve with homemade potato wedges and a tossed salad.

Our Favorite Tshirt Collection