Photo: David Holifield
Minted salmon & pea fish cakes
8 ingredients
10 min + 10 min
Serves 4
openrecipes
Enjoy a storecupboard saviour with minted salmon & pea fish cakes
Estimated Nutrition (whole recipe, rough)
1021
Calories
42g
Protein
29g
Fat
147g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Olive | 1 large (4g) | 4 |
| Peppermint | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 500g leftover cooked potatoes or mash from the chiller cabinet
- 418g can pink or red salmon , drained
- 140g frozen peas , defrosted
- handful mint leaves, roughly chopped
- 1 tbsp tartar sauce
- about 3 tbsp plain flour , for dusting
- 3 tbsp light olives or vegetable oil
- lemon halves, to serve, optional
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes