Salmon & Mushy Pea Fishcakes

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   ["1. Boil the potatoes until soft, drain very well, mash and season well with salt and pepper.", "2. Place the salmon in a large bowl; remove any large bones and skin.", "3. Add the marrowfat peas and mashed potato and mix together well.", "4. Divide into 8 portions, and shape into a fishcake shape, place on a baking sheet, cover and chill.", "5. Brush the fishcake with egg and coat well with breadcrumbs.", "6. Shallow fry the fishcakes for 3-4 minutes on each side or until golden brown."]

* Per serving · 4 servings · Values may vary.

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