Salmon and pea fish cakes

Name: Salmon and pea fish cakes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 100 g (3 1/2oz) frozen peas; 15 cream crackers, about 125 g (4oz); 2 x 180 g tins skinless and boneless salmon, drained; 1 medium egg, separated; Few drops Tabasco, to taste; 1 tbsp. freshly chopped dill; 1 tbsp. vegetable oil; 3 tbsp. mayonnaise; 2 tbsp. sweet chilli sauce

Use cream crackers as a substitute for breadcrumbs to help bind these tasty fish cakes

By The GH Kitchen TeamPublished: 02 October 2012

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Yields:

Prep Time:

15 mins

Cook Time:

10 mins

Total Time:

25 mins

Ingredients

100 g (3 1/2oz) frozen peas
15 cream crackers, about 125 g (4oz)
2 x 180 g tins skinless and boneless salmon, drained
1 medium egg, separated
Few drops Tabasco, to taste
1 Tbsp. freshly chopped dill
1 Tbsp. vegetable oil
3 Tbsp. mayonnaise
2 Tbsp. sweet chilli sauce

Directions

1. Step 1
  Put the peas into a bowl, cover them with boiling water and leave for a few minutes. Meanwhile, put five of the cream crackers into a food processor and whiz until fine. Tip on to a shallow plate and set aside for the coating. Next, whiz the remaining whole crackers until fine. Add the salmon, egg yolk, Tabasco, dill and plenty of seasoning to the processor and whiz again until combined. Drain the peas and add to the salmon mixture, then pulse briefly to combine.
2. Step 2
  Put the egg white into a shallow bowl and whisk lightly with a fork to break it up. Shape the fish mixture into four patties, dip each into the egg white, then coat in the reserved cracker crumbs.
3. Step 3
  Heat the oil in a large frying pan and cook the fish cakes for 5min on each side, until golden and piping hot.
4. Step 4
  Meanwhile, stir together the mayonnaise and sweet chilli sauce in a small bowl. Serve the fish cakes with the dipping sauce and a green salad.

Per Serving:

Calories: 373
Total carbs: 23 g
Sugars: 3 g
Total fat: 22 g
Saturated fat: 4 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time