Salmon fish cakes with minted mushy peas – Food & Home Magazine

Ingredients

• <h3>Fishcakes (makes 8)</h3>
• 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
• <h3>Mushy peas</h3>
• 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