400gm cold mashed potato
1 large can pink salmon, drained
1 cup frozen peas, thawed
Handful of fresh mint leaves
2 Tblsp Helman’s low fat mayo
1 Tblsp tomato sauce
1 pickled gherkin, finely chopped
2 spring onions, finely chopped
1 – 2 tsp horseradish sauce (optional)
Fresh mixed salad
Method
To make the tartar sauce, combine the mayo, gherkin, onion and horseradish.
Season to taste.
Flake the salmon removing any skin.
Mash the potatoes again.
Mix together the mash, peas and mint.
Stir the salmon through the mash mixture.
Divide and shape the mixture into twelve patties.
Lightly dust with flour.
Spray both sides of the patties with non-stick cooking spray.
Spray a large frying pan with non-stick cooking spray.
Dry fry the fish cakes until golden brown both sides and heated through.
Serve with the tartar sauce and a mixed salad.
It is easier to make these with cold mashed potato; the patties are very soft and difficult to handle if you use hot mash.
