fishcake city

Salmon and Pea Fishcakes





Ingredients



2 x 125g portions Frozen Salmon Fillets

600g Butternut Squash – peeled and cut into chunks

400g Sweet Potato – peeled and cut into chunks

50g  Creamy Butter Unsalted

120g Frozen  Garden Peas

Stonemill Dried Parsley – 1 tsp

 Plain Flour – 2 tbsp

 Pure Sunflower Oil – 1 tbsp

1 x 1kg bag Frozen chopped  Vegetable







Cook the salmon fillets in the oven as per pack instructions.



Meanwhile bring a large saucepan of water to the boil and add the butternut squash and sweet potato.



Cook until soft (approx.10 minutes), drain and add the butter and mash.



Flake the cooked salmon and add to the mashed squash and potato along with the peas.



Season with salt and pepper and add the dried parsley.



Divide into 8 balls and flatten into rounds.



Lightly dust the fishcakes with the flour.



In a large frying pan heat the sunflower oil and fry the fishcakes until golden.