PEA AND SALMON FISHCAKES

These fishcakes are genius! Not only do they take half the time to makes as you don’t have to wait to cook the potatoes, but they are also carb free, making them the perfect dinner if you are watching the waists line. Peas are perfect binder to hold your fish cakes together and also work really well with the other ingredients

Preparation 25

Cooking 15

Serves 4

For the fishcakes

200g frozen peas. Petits pois are best but you can also use cooked brocolli is really well dried.

200g smoked salmon trimmings

500g salmon, skinned, pin-boned and cut into 1cm pieces

zest of 2 lemons and juice of 1 lemon

a small bunch of dill, roughly chopped

1 egg

3 spring onions, trimmed and chopped

1 tablespoon plain flour

Salt and freshly ground black pepper

For the fishcake coating

100g plain flour

2 eggs, beaten

150g fine breadcrumbs or polenta

4 tablespoons olive oil

For the sauce

220ml crème fraîche

zest and juice of 1 lemon

1 tablespoon wholegrain mustard

400g wilted spinach (optional)

1. Put a pan of water to boil with a pinch of salt added on the stove. Once boiling, blanch the peas for 20–30 seconds before draining and running under cold water to cool. Put the peas into a blender along with all the remaining ingredients for the fishcakes, except for the seasoning, and pulse until the mixture has combined. Season with plenty of salt and pepper.

2. Put the flour, eggs and breadcrumbs or polenta into three separate bowls. Make eight patties out of the fishcake mix and pass first though the flour, then the egg and

finally the breadcrumbs. Put on a baking tray and leave in the fridge until you are ready to cook them.

3. When you are ready to eat, preheat the oven to 190°C/375°F/Gas 5. Pour the olive

oil into a frying pan and turn the heat to medium. Lay the fishcakes in the pan (you will probably need to do this in two or three batches) and cook for about 2–3 minutes until they are golden brown on both sides. Remove the partly cooked fishcakes from the pan, place them back on the baking tray and finish cooking in the oven for 6–8 minutes until cooked through.

4. While they are in the oven, heat up the crème fraîche in a small saucepan together with the lemon zest and juice and the wholegrain mustard. Remove the cooked fishcakes from the oven and serve with the crème fraîche sauce and wilted spinach if

For a quick accompaniment, pierce a bag of spinach a few times and cook in a microwave on high for 3 minutes.