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Salmon and mushy pea fishcakes
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1 of your '2 a week' fish portions. Make ahead and freeze.
For a crispier coating use beaten egg and soft breadcrumbs to coat the fishcakes before frying. Chill the fishcakes for 30 minutes before cooking, or freeze and pack in an airtight container.
These fishcakes are absolutely perfect with a great value, crisp and refreshing Australian white. This one is bottled in the UK in lightweight glass to save on carbon emissions. Virtue Chardonnay/Colombard, S Australia.
Typical values per serving:
This recipe was first published in May 2010.