SALMON & MUSHY PEA FISHCAKES
Steps:
- 1. Boil the potatoes until soft, drain very well, mash and season well with salt and pepper. 2. Place the salmon in a large bowl; remove any large bones and skin. 3. Add the marrowfat peas and mashed potato and mix together well. 4. Divide into 8 portions, and shape into a fishcake shape, place on a baking sheet, cover and chill. 5. Brush the fishcake with egg and coat well with breadcrumbs. 6. Shallow fry the fishcakes for 3-4 minutes on each side or until golden brown.
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Alade temitope
[email protected]These fishcakes were a bit too salty for my taste. I think I would use less salt next time.
Robert Krenning
[email protected]I'm not sure what I did wrong, but my fishcakes turned out dry and crumbly. I think I might have overcooked them.
ISI Rahman
[email protected]These fishcakes were delicious! I especially liked the crispy coating and the flavorful filling.
TSHIMZO 2010
[email protected]I love the fact that this recipe uses canned salmon. It's a great way to use up leftovers and it's so convenient.
Rambinay Sah
[email protected]These fishcakes were a bit too oily for my taste. I think I would drain the salmon better next time.
Benjamin Marsden
[email protected]I made these fishcakes for my kids and they loved them! They said they were the best fishcakes they've ever had.
Zaheer Iqbal
[email protected]These fishcakes were a bit bland for my taste. I think I would add more herbs and spices next time.
Raja Bilal King
[email protected]I'm not a big fan of fishcakes, but I thought I'd give this recipe a try. I was pleasantly surprised! The cakes were very flavorful and moist. I will definitely be making these again.
Hassnain ali Kalhoro
[email protected]These fishcakes were easy to make and turned out great! I served them with tartar sauce and they were delicious.
Valio1212
[email protected]I made these fishcakes for a party and they were a big hit! Everyone loved them. I especially liked the crispy coating.
Naseebullah Khan
[email protected]These fishcakes were a bit too dry for my taste. I think I would add more mayonnaise or sour cream next time.
John Hedges
[email protected]I love the idea of using mushy peas in fishcakes. It adds a unique flavor and texture that I really enjoyed. The cakes were easy to make and cooked up beautifully.
David Moss
[email protected]These salmon fishcakes were a hit with my family! The combination of salmon, mushy peas, and herbs was delicious, and the cakes were perfectly crispy on the outside and moist on the inside. I will definitely be making these again.