This salmon, prawn and pea fishcakes is one of my own. I've wanted to make salmon fishcakes for a while now and after looking at a few different recipes, I've come up with this one! I hope you enjoy it as much as we do...
The poached salmon combined with chopped king prawns, pops of peas and smooth mashed potatoes is just perfect!! Serve with the quick lemon mayo recipe below, some tartare sauce or tomato relish.
Tips
- Freezable - double the ingredients to make 16 fishcakes and fry them as per Step 6. Leave to cool, then wrap each fishcake in cling film, then tin foil, and freeze. Cook from frozen in the oven at 200C/180C fan/gas 6 for 20 to 25 minutes until piping hot throughout.
- This salmon, prawn and pea fishcakes recipe is easily adapted if you’re cooking for less or more people.
Other Recipes
You might also like to try:
- fish dishes
- smoked haddock fishcakes with warm tartare sauce
- salmon with gnocchi, peas and broad beans
Recent New Recipes
Ingredients
- 700g floury potatoes (eg: maris piper), peeled and cut into chunks
- 200g frozen peas or petit pois, defrosted
- 180g raw king prawns (defrosted if frozen), roughly chopped
- zest and juice of 1 lemon
- 1 large egg, beaten
- a small bunch of fresh chives, snipped
- salt and freshly ground black pepper
- 250g salmon fillets, skin removed
- plain flour, for dusting
- 3 to 6 tbsp olive oil
- salad or vegetables, to serve (optional)
Quick lemon mayo, to serve (optional):
- 45g mayonnaise
- juice of half a lemon
- salt and freshly ground black pepper
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Instructions
- Bring a large saucepan of water to the boil and cook the potatoes for about 15 minutes, until tender. Drain and leave to steam-dry, then mash and transfer to a large mixing bowl to cool slightly.
- If you’re serving the lemon mayo with the fishcakes, simply mix the mayonnaise and lemon juice together in a small serving ball, season with salt and freshly ground black pepper, to taste, and set aside until you’ve cooked the fishcakes.
- Add the peas, prawns, lemon zest and juice, beaten egg and chives, along with a good pinch of salt and freshly ground black pepper to the potatoes. Mix together to combine well.
- Meanwhile, half fill a large frying pan with water and heat until just simmering. Add the salmon fillets and poach for 5 to 6 minutes until the fish is completely opaque. Using a fish slice, transfer the salmon to a plate, pat dry with kitchen roll then flake into large pieces with a fork. Wash the frying pan ready for Step 5.
- Gently mix the flaked salmon into the potato mixture, trying not to break up the fish too much. Shape into 8 fishcakes, then roll them in flour, place on a plate or baking tray, cover and chill for 20 minutes.
- When ready to cook, remove the fishcakes from the fridge. Heat the large frying pan with the olive oil over a medium high heat and fry the fishcakes, in batches, for 3 to 4 minutes on each side, until golden. Serve 2 per person with salad or vegetables and the lemon mayo (if making).
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Salmon, Prawn and Pea Fishcakes
Ingredients
- 700g floury potatoes (eg: maris piper) peeled and cut into chunks
- 200g frozen peas or petit pois defrosted
- 180g raw king prawns defrosted if frozen, roughly chopped
- zest and juice of 1 lemon
- 1 large egg beaten
- a small bunch of fresh chives snipped
- salt and freshly ground black pepper
- 250g salmon fillets skin removed
- plain flour for dusting
- 3 to 6 tbsp olive oil
- salad or vegetables to serve (optional)
Quick lemon mayo, to serve (optional):
- 45g mayonnaise
- juice of half a lemon
- salt and freshly ground black pepper
Instructions
- Bring a large saucepan of water to the boil and cook the potatoes for about 15 minutes, until tender. Drain and leave to steam-dry, then mash and transfer to a large mixing bowl to cool slightly.
- If you’re serving the lemon mayo with the fishcakes, simply mix the mayonnaise and lemon juice together in a small serving ball, season with salt and freshly ground black pepper, to taste, and set aside until you’ve cooked the fishcakes.
- Add the peas, prawns, lemon zest and juice, beaten egg and chives, along with a good pinch of salt and freshly ground black pepper to the potatoes. Mix together to combine well.
- Meanwhile, half fill a large frying pan with water and heat until just simmering. Add the salmon fillets and poach for 5 to 6 minutes until the fish is completely opaque. Using a fish slice, transfer the salmon to a plate, pat dry with kitchen roll then flake into large pieces with a fork. Wash the frying pan ready for Step 5.
- Gently mix the flaked salmon into the potato mixture, trying not to break up the fish too much. Shape into 8 fishcakes, then roll them in flour, place on a plate or baking tray, cover and chill for 20 minutes.
- When ready to cook, remove the fishcakes from the fridge. Heat the large frying pan with the olive oil over a medium high heat and fry the fishcakes, in batches, for 3 to 4 minutes on each side, until golden. Serve 2 per person with salad or vegetables and the lemon mayo (if making).
Notes
- Freezable - double the ingredients to make 16 fishcakes and fry them as per Step 6. Leave to cool, then wrap each fishcake in cling film, then tin foil, and freeze. Cook from frozen in the oven at 200C/180C fan/gas 6 for 20 to 25 minutes until piping hot throughout.
- This salmon, prawn and pea fishcakes recipe is easily adapted if you’re cooking for less or more people.
You might also like to try:
- fish dishes
- smoked haddock fishcakes with warm tartare sauce
- salmon with gnocchi, peas and broad beans
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