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

Name: Salmon fish cakes with minted mushy peas – Food & Home Magazine
Ingredients: Fishcakes (makes 8); 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; Mushy peas; 500g fresh or frozen peas; 30ml (2 tbsp) butter; 10ml (2 tsp) crushed garlic; salt; freshly ground black pepper; 150g feta, crumbled; 10ml (2 tsp) fresh mint, chopped; fresh lemon wedges, to serve; watercress salad, to serve

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These crispy salmon fishcakes are served with creamy minted mushy peas, salty feta and fresh lemon for an easy, flavour-packed lunch or dinner.

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