PEA & SALMON FISHCAKE RECIPE | JAMIE OLIVER RECIPES
A simple and really tasty fishcake recipe that's easy for the kids to help out with. This is recipe is just as delicious made with tinned tuna, or you could swap the regular potatoes for a few sweet potatoes. Have fun!
Total Time 1 hours 30 minutes
Yield 4 (makes 8 fishcakes)
Number Of Ingredients 8
Steps:
- Half-fill a large saucepan with cold water and add a tiny pinch of salt.
- Place on a high heat and bring to the boil. Meanwhile…
- If using fresh peas, pod them into a bowl, then leave to one side.
- Use a Y-shaped peeler to peel the potatoes, then chop into 1cm chunks on a chopping board.
- Once the water is boiling, carefully add the potatoes, bring back to the boil, then turn the heat down to medium and simmer gently for around 10 minutes, or until cooked through, adding the peas for the last 2 minutes. Meanwhile…
- Finely chop the chives and add them to a mixing bowl.
- Drain the salmon in a sieve over the sink .
- Add the salmon to the bowl, using a fork to flake it into small chunks.
- Once cooked, drain the potatoes and peas in a colander over the sink then leave them to cool completely. Meanwhile…
- Use a microplane to finely grate the lemon zest, then add it to the bowl along with the flour.
- Crack in the egg and season with a tiny pinch of pepper.
- Once cool, tip the potatoes and peas back into the pan and use a potato masher to mash them really well.
- Add the mash to the bowl, then mix together until really well combined.
- Sprinkle a little flour over a clean work surface and onto a large plate.
- Divide the mixture into 8 and use your hands to pat and shape each ball into a fishcake, roughly 2cm thick.
- Place them onto the floured plate, dusting your hands and the top of each fish cake lightly with flour as you go.
- Place a large frying pan on a medium heat and add 1 tablespoon of olive oil.
- Carefully place the fishcakes into the pan and cook for 3 to 4 minutes on each side, or until crisp and golden, turning carefully with a fish slice.
- Cut the zested lemon into wedges.
- Serve the fishcakes with some seasonal green veg or a fresh green salad and lemon wedges for squeezing over.
Nutrition Facts : Calories 383 calories, FatContent 16.5 g fat, SaturatedFatContent 2.8 g saturated fat, ProteinContent 25 g protein, CarbohydrateContent 31.9 g carbohydrate, SugarContent 1.5 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
HEARTY BAKED POTATO SOUP RECIPE: HOW TO MAKE IT
I got this recipe from my aunt, a terrific cook. Full of bacon, cheese and chives, the soup tastes just like a loaded baked potato. My husband and I love to hunker down with it on chilly nights. —Molly Seidel, Edgewood, New Mexico
Provided by Taste of Home
Total Time 06 hours 25 minutes
Prep Time 25 minutes
Cook Time 06 hours 00 minutes
Yield 10 servings (3-1/2 quarts).
Number Of Ingredients 11
Steps:
- Place first 7 ingredients in a 6-qt. slow cooker. Cook, covered, on low until potatoes are very tender, 6-8 hours., Mash potatoes slightly to break up and thicken soup. Add 1 cup cheese and the cream and chives; heat through, stirring until blended. Serve with toppings as desired. , Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 310 calories, FatContent 11g fat (7g saturated fat), CholesterolContent 38mg cholesterol, SodiumContent 906mg sodium, CarbohydrateContent 43g carbohydrate (4g sugars, FiberContent 5g fiber), ProteinContent 9g protein.
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