Atlantic Salmon Fishcakes with Sautéed Vegetables and Pea & Mint Purée: A Perfect Midweek Meal
- 25 minutes
- 2 people
Elevate your midweek dinners with our Atlantic Salmon Fishcakes with Sautéed Vegetables and Pea & Mint Purée. Featuring Donegal Catch Atlantic Salmon Fishcakes, made with 100% Atlantic salmon, fluffy mashed potato, and herbs in golden breadcrumbs, this dish is as wholesome as it is delicious.Paired with vibrant sautéed vegetables, a refreshing pea and mint purée, and crispy Green Isle Chunky Cut Chips, this meal is a quick and satisfying way to bring restaurant-quality dining to your home. High in protein, free from artificial colours, flavours, and preservatives, and ready straight from the freezer, it’s a convenient option for busy weeknights that doesn’t compromise on taste.
Print Recipe
Ingredients
1x Pack x Donegal Catch Atlantic Salmon FishcakesDecember Shoot Recipes 4
1x Pack x Green Isle Chunky Cut Oven & Air Fryer Chips
50g Red bell peppers, sliced
1-2 Courgettes, sliced (adjust per serving size)
75g Green Isle Garden Peas, cooked
Small sprig of Fresh mint
Instructions
- Pre-heat Air-fryer to 180°C, add Donegal Catch Atlantic Salmon Fishcakes and cook for 25 minutes, turning halfway.
- Sauté red bell peppers and courgettes in a skillet with a little olive oil until tender.
- Prepare the pea and mint purée: Blend/ mash cooked peas, fresh mint, a splash of olive oil, and a pinch of salt until smooth.
- Prepare the pea and mint purée: Blend/ mash cooked peas, fresh mint, a splash of olive oil, and a pinch of salt until smooth.
- Serve fishcakes with sautéed vegetables, pea and mint purée, and crispy chip.
