Salmon & Pea Cakes


  • 300g of Fresh Salmon
  • Coarse Salt and Pepper
  • Olive Oil
  • 2 Tablespoons of Dijon Mustard
  • 2 Tablespoons of Lemon Juice
  • 1 Egg
  • 2 Tablespoons of Chopped Fresh Dill
  • 75g of Peas

These are heaven. They’re gorgeous as a starter, with a side as a main dish or packed up in a lunchbox. The dill, mustard and lemon give them so much flavour and their full of protein and brain boosting omega 3s.

Salmon Pea Cakes 3

Preheat the oven to 200’C. Lay the salmon out on a roasting tray lined with tinfoil. Drizzle on a little olive oil and season with salt and pepper. Roast at 200’C for about 10 minutes, until just cooked.

Flake the salmon and add it to your food processor with the mustard, lemon juice, egg and dill. Pulse until well combined- you don’t want the mixture too smooth but it needs to be well blended so they stay together. Stir in the peas.

Use damp hands to shape the mixture into cakes.

Heat a frying pan on medium high heat and add a tablespoon of olive oil. When it’s hot, add in the cakes and cook until crisp, about 3 minutes each side. Serve with fresh lemon juice.

2 Comments to Salmon & Pea Cakes

  1. Gwen says:

    hi Indy, love you food. are the peas in the salmon cakes fresh or frozen or does it matter?