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Place all the ingredients for the fishcakes into a large bowl and mix really well until fully combined and mashed through. Then stir in the peas.
Beat the eggs into a large shallow bowl. Place the breadcrumbs into another large shallow bowl and the flour into a third large shallow bowl. This is your coating station.
Divide the salmon mixture into 8 and using your hands, form 8 salmon patties. Dip each one into flour, then beaten egg and finally the breadcrumbs. They should be a little loose but you will be able to reshape them as you go.
Place each one onto a flat board, and then place the whole lot into the fridge for at least 2 hours, preferably over night.
When you're ready to eat, pop the oven onto a low heat and prepare a baking tray with a little oil. Heat a little oil and butter in a pan and fry them gently on each side for roughly 5 mins or until they're deeply golden. You should be able to fry 2 at a time. Place them onto the prepared baking tray and pop them into the oven until they're all done.