Main
Salmon and Pea Fish Cakes with Mixed Salad
45 minServes 4Nutri-Score B€€
B
45 min
45 minSalmon and Pea Fish Cakes with Mixed Salad
what you need
Ingredients
salmon (cooked, flaked)Fish400 g
peas (cooked)Produce200 g
potato (peeled, boiled and mashed)Produce500 g
mozzarella (grated or torn)Dairy125 g
tomatoes (sliced)Produce200 g
cucumber (sliced)Produce150 g
pickled onions (drained)Pantry60 g
beetroot (cooked, sliced)Produce150 g
olive oil (for frying and dressing)Pantry30 ml
salt (to taste)Spices3 g
black pepper (to taste)Spices1 g
per serving
Nutrition
319kcal
- Carbs
- 24 g
- Proteins
- 25 g
- Fat
- 14 g
what you’ll use
Tools
Saucepan
Mixing bowl
Frying pan
Potato masher- Stovetop
step by step
Method
- Step 1
Cook the potatoes and peas
- Boil the peeled potatoes in salted water until tender.
- Cook the peas until just tender, then drain.
- Step 2
Make the fish cake mix
- Mash the potatoes and mix with the flaked salmon, peas and mozzarella.
- Season with salt and pepper and shape into fish cakes.
- Step 3
Fry the fish cakes
- Heat a little olive oil in a frying pan.
- Fry the fish cakes until golden on both sides and hot through.
- Step 4
Prepare the mixed salad
- Arrange the sliced tomatoes, cucumber, pickled onions and beetroot in a bowl.
- Drizzle with olive oil and season lightly.
- Step 5
Serve
- Serve the warm salmon and pea fish cakes with the mixed salad.