Salmon and Pea Fish Cakes

by Anne Myers-Wright RD/APD

Posted on Sep 23, 03:29 PM in . No comments.

Salmon and mushy pea fishcakes

It’s Friday and you are after a quick and easy fish supper? Why not try these salmon and pea fish cakes. We all know that salmon is a brilliant source of protein and omega 3 fatty acids but did you know peas are also a great source of nutrients? They are rich in phytonutrients, folic acid, vitamin c, vitamin k and thiamin- just to name a few!

This recipe should only take you about 20 minutes, and counts as one of your five a day.


  • 500g leftover cooked potatoes (ok they don’t have to be leftover)
  • 410g can salmon, drained (You could use fresh, cooked salmon)
  • 140g frozen peas, defrosted
  • Handful mint leaves, chopped
  • 1 tbsp tartare sauce
  • About 3 tbps flour (for dusting)
  • 3 tbsp light olive oil (or vegetable oil)


Mash your potatoes until they are smooth. Flake the salmon into a bowl, removing any skin and large bones (you can mash these down and keep them in the mix).
Add the peas, mint, tartare sauce and mashed potato, then season to taste.
Mix well, then using floured hands, shape into 8 flat fish cakes. Dust with flour
Heat oil in a large frying pan, over a medium heat. Fry the fish cakes in 2 batches for 3-4 minutes each side, turning carefully with a fish slice or a spatula, until golden and crisp.

Serve with a green salad.

Fascinating fact:

Peas are an ancient vegetable. They were popular in Egyptian and Greco-Romans times and are mentioned in the Bible.

Tags: Fishcakes, Peas, Salmon

About the author

Anne Myers-Wright

Anne Myers-Wright RD/APD

Anne is a Health Professions Council (HPC) registered dietitian (RD), an Accredited Practicing Dietitian (APD- Australia), a fellow of the Higher Education Academy (FHEA), a member of the British Dietetic Association, The Nutrition Society and of The Dietetics Association of Australia.


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