Now in a large frying pan heat the oil and butter over a high heat and when it is really hot add half the fishcakes to the pan then turn the heat down to medium and give them 4 minutes shallow frying on each side. Place the potato salmon.

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You can use either red or pink tinned salmon as you prefer.

Tinned salmon fishcakes. Once solid transfer the fishcakes to resealable containers and freeze for up to 3 months. 3 Crack in the egg add the chives a squeeze of lemon and salt and pepper and mix well. You can make these easy fish cakes from any pre-cooked fish - tinned salmon or tuna or smoked mackerel.

Put the finished fishcakes. For the Fishcakes approx. These are probably the most simple salmon fishcakes you will come across and they have a very special and secret ingredient tinned salmon.

Cook for 12-15 minutes until tender. To prepare our Thai Salmon Fishcakes Recipe put the John West Wild Red Salmon coriander chilli breadcrumbs eggs and fish sauce into a food processor and pulse on and off until it. Allow to cool then flake the salmon with a fork.

Then drain on crumpled greaseproof paper and keep warm. Heat up 3 tablespoons of oil in a large non-stick frying pan for 1 minute and then pop 3 or 4 fishcakes into the pan. Peel and chop your potatoes into chunks and add to a saucepan of boiling salted water.

Form the salmonpotato mixture. For the final 2 minutes add the peas. If youre using canned salmon you can skip to step two otherwise cook the salmon according to pack instructions.

Add the mashed potato chopped parsley mustard lemon salt and pepper. You could also bake a salmon or haddock fillet in the oven from fresh or frozen. 2 tins of sustainably sourced salmon.

When I first found out that was how she made. 2 In a bowl mash up the potatoes then add the peas and mash again to this add the canned salmon and fork apart - its nice to still have the salmon in flakes. Preheat the oven to 200C 180C fan 400F.

100g frozen garden peas. Salt. 1 Firstly have all your ingredients ready drain off the cans of salmon potato and peas.

Flip over and repeat on the other side. Cook for 2-3 minutes or until the fishcakes have developed a golden brown crust on the bottom. We suggest open freezing the assembled fishcakes on baking sheets lined with baking parchment parchment paper.

500 grams cold mashed potatoes 418 grams tinned salmon preferably organic 15 grams unsalted butter melted - if the mashed potato hasnt got any butter in it 1 fat pinch of cayenne pepper grated zest of ½ lemon salt pepper 1 large egg. Once the salmon is cooked through flake using a fork and put in a mixing bowl.

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