• Salmon fishcakes with minted mushy peas are light, salty, lovely little bites. These elegant appetisers are bursting with flavours and perfect for entertaining. 

    Salmon fishcakes with minted mushy peas

    Serves: 4
    Cooking Time: 1 hr


    • 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 and freshly ground black pepper, to taste
    • 150g feta, crumbled
    • 10ml (2 tsp) fresh mint, chopped
    • fresh lemon wedges, to serve
    • watercress salad, to serve



    For the fishcakes, place the diced potatoes in a pot of salted cold water. Bring to a boil and cook potatoes until tender, 15 – 20 minutes. Drain and mash the potatoes until smooth.


    When the potatoes have cooled down, combine with the rest of the ingredients. Season lightly with black pepper. Form the mixture into 8 fishcakes.


    Dip each fishcake into the seasoned flour. Dip into the egg wash and then into the breadcrumbs.


    Preheat the oven to 190°C.


    Heat the butter and a drizzle of oil in a pan over medium heat. Fry the fishcakes until golden, 2 – 3 minutes per side. Place the fishcakes in the oven until cooked through, 8 – 10 minutes.


    For the mushy peas, boil the peas in salted water until tender, 5 – 7 minutes. Heat the butter and garlic in a pan over medium heat. Strain the peas, add to the pan and cook, 4 – 5 minutes. Mash the peas gently and season lightly with salt and pepper. Stir in the crumbled feta and fresh mint.


    Serve the fishcakes with the mushy peas, lemon wedges and a watercress salad on the side.


    Cook's tip: For the crunchiest fishcakes, coat them with panko breadcrumbs that can be found at your local Chinese supermarket. Alternatively, make your own fresh breadcrumbs by toasting a few slices of ciabatta in the oven until golden, dried and crisp. When cooled, grind them in a food processor until fine.