pea and mint fishcake recipe

Pea & Mint Salmon Fishcake Recipe

Take midweek dinners to the next level with this pea and mint fishcake recipe

The new Cook with M&S collection is set to change how you view midweek cooking, taking it from a must do to a want to do, and we we were lucky enough to get our hands on this pea and mint fishcake recipe featuring ingredients from the range. Enjoy!

You will need:

  • 2 Maris Piper potatoes, cut into 2cm cubes
  • 2 salmon fillets
  • 1 pot of pea and mint mash
  • Bunch of parsely, finely chopped
  • Zest of 1 lemon
  • Pinch of salt
  • Pinch of pepper
  • 1 egg, lightly beaten
  • 4 tbsp flour
  • 4 tbsp breadcrumbs


  1. Boil potatoes for 12 minutes
  2. Add salmon fillets to the water and simmer for 4-5 minutes until the potatoes are tender
  3. Drain and allow to steam dry in colander
  4. Return to the pan and add chopped parsley, lemon zest, pinch of salt and pepper, and 2 heaped tbsp of pea and mint mash
  5. Mash with a fork until it comes together. We aren’t making a paste, keep the texture
  6. Allow to cool slightly
  7. Get three plates, and fill one with a beaten egg, one with breadcrumbs and one with flour
  8. Divide the mixture into 8 balls and form into thick patties
  9. Preheat the oven
  10. Lightly coat each pattie first in the flour, then the egg and then the breadcrumbs
  11. Heat 1 tbsp olive oil in a pan on a medium heat. Pan fry each side until golden
  12. Put the fried fish cakes in the oven for five minutes to heat through
  13. Serve, and garnish with the remaining pea and mint mash

Taken from Marks & Spencer’s new Cook With M&S Collection

Read more: Jamie Oliver’s fish in crazy water recipe

Tags : Fishrecipes