Salmon and pesto fish cakes, carrots and peas
- 1 packet of salmon trimmings
- 600g large potatoes
- 50g pesto
- 100g breadcrumbs
- 150g carrots
- 100g peas
- vegetable oil
- Dice the potatoes and cook in a pan of boiling water until soft. Drain well and mash until smooth, then leave to cool. Finely chop the salmon trimmings and mix into the cooled mash potato along with the pesto. Shape the mix into four fish cakes. Coat each fish cake in a little flour, dip into a beaten egg and coat in the breadcrumbs.
- Fry the fish cakes in a little oil for 2 minutes on each side. Then, place on a baking tray and cook in the oven for 10 minutes on 175°. Cut the carrots into pieces and cook in boiling water for five minutes. Add the frozen peas and cook for a further three minutes.
- Serve the fish cakes with the peas and carrots.
of your Guideline Daily Amount (GDA)