Salmon, pea and herb potato cakes

Author: Liz Macri - Recipe Writer & Editor

Photographer: Ian Wallace

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Serves: 4

Time to make: 45 mins

Ingredients

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450g desiree potatoes, peeled, chopped
⅓ cup frozen peas, thawed
2 x 200g cans pink salmon, drained, flaked
2 tablespoons finely chopped fresh chives
2 tablespoons finely chopped fresh flat-leaf parsley
1 lemon, 2 teaspoons finely grated lemon rind, 1 tablespoon juice
⅓ cup dried breadcrumbs
olive oil cooking spray
lemon wedges, to garnish

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Instructions

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1 Cook potatoes in boiling water for 10-12 minutes or until tender. Drain. Transfer to a bowl and roughly mash.

2 Add peas, salmon, chives, parsley, lemon rind, lemon juice and half the breadcrumbs. Mix to combine. Using 1/3 cup potato mixture at a time, shape into 8 patties. Coat patties lightly in remaining breadcrumbs.

3 Spray a large frying pan with oil. Heat over a medium heat. Cook patties for 4-5 minutes each side or until golden and heated through. Transfer to a paper towel-lined plate. Garnish with lemon wedges and serve with a mixed green salad.

Nutrition Info (per serve)

Calories 270 cal

Kilojoules 1130 kJ

Protein 19 g

Total fat 11 g

Saturated fat 2 g

Carbohydrates 25 g

Sugar 1 g

Dietary fibre 3 g

Sodium 490 mg

Calcium 90 mg

Iron 2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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