Spicy Salmon and Pea Fishcakes

Ingredients

• 500g leftover cooked potatoes or mash from the chiller cabinet
• 418g can pink or red salmon , drained or leftover fresh salmon
• 140g frozen peas , defrosted
• handful mint leaves, roughly chopped
• 1 tbsp      sweet chili sauce or 1 tsp hot chilli sauce
• 1 tbsp      tartar sauce
• about 3 tbsp plain flour, for dusting
• 3 tbsps   olive or vegetable oil
• salt to taste
• lemon wedges to serve, optional

Procedure

• 1   If you are using leftover cooked potatoes, mash them until they are smooth. Flake the salmon into a bowl, removing any skin and  bones. Add the peas, mint, tartar sauce and mashed potato, and season to taste. Mix well, then, using floured hands shape into 8 flat fishcakes. Dust with flour.  Heat the oil in a large frying pan over a medium heat. Fry the fishcakes in 2 batches for 3-4 minutes each side, turning carefully with a fish slice or spatula until golden and crisp. Serve with a squeeze of lemon and a green salad.
•  

Servings: 4

 Very easy

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