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Ingredients

• 500.0g leftover cooked potatoes or mash from the chiller cabinet
• 418.0g can pink or red salmon , drained
• 140.0g frozen peas , defrosted
• handful mint leaves, roughly chopped
• 1.0 tbsp tartar sauce
• about 3 tbsp plain flour , for dusting
• 3.0 tbsp light olives or vegetable oil
• lemon halves, to serve, optional

Description

Enjoy A Storecupboard Saviour With Minted Salmon & Pea Fish Cakes

BBC Good Food