Fill a medium pan with cold water, bring potato chunks to the boil. Simmer for 20min or until soft. Drain, return to the pan and mash.
Step 2
Mix mashed potatoes with salmon, capers, spring onions and lemon zest and juice. Season to taste.
Step 3
Divide into 8 patties. Set up 3 shallow bowls: 1 with flour, 1 with beaten egg and 1 with breadcrumbs. Dip each fishcake into each bowl in that order (flour, egg, breadcrumbs), then chill.
Step 4
Meanwhile, make the pea mash. Melt butter in a large frying pan over medium heat, add peas and cook for about 5min. Transfer to a food processor and pulse until coarsely puréed, stir in mint and season to taste. (Alternatively, mash the peas.)
Step 5
Return frying pan to the heat, add oil and fry the fishcakes until browned and warmed through, about 5min each side. You may need to do this in batches. Serve with minted mashed peas and lemon wedges, if you like.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. 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.
