Name: Salmon fishcakes
Prep time: 20 minutes + 30 minutes to chill
Cook time: 20 minutes
Yield: 2
Ingredients: 350g potatoes, peeled and chopped; 300g fresh salmon, poached and flaked, or tinned if you prefer; 2 spring onions, sliced; 2 anchovy fillets, chopped; handful fresh herbs, (e.g. parsley and dill), chopped; 1 tbsp light mayonnaise; black pepper, freshly ground; flour, for dusting; 1 egg, beaten; 2 slices granary bread, in breadcrumbs; 2 tsp vegetable oil; lemon wedges, to serve

Salmon tastes delicious in this crispy, herby fishcake.

Serves

Prep

20 minutes + 30 minutes to chill

Cook

20 minutes

Nutritional Information:

Each 398g serving contains (excludes serving suggestion)

KCal: 681
Carbs: 54.4g
Fibre: 5.9g
Protein: 42.6g
Fat: 31.3g
(High)
Saturates: 5.7g
(Low)
Sugars: 4.1g
(Low)
Salt: 1.14g
(Low)
Fruit/Veg Portion: 0

What makes a healthy, balanced diet?

Ingredients

350g potatoes, peeled and chopped
300g fresh salmon, poached and flaked, or tinned if you prefer
2 spring onions, sliced
2 anchovy fillets, chopped
handful fresh herbs, (e.g. parsley and dill), chopped
1 tbsp light mayonnaise
black pepper, freshly ground
flour, for dusting
1 egg, beaten
2 slices granary bread, in breadcrumbs
2 tsp vegetable oil
lemon wedges, to serve

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Method

Step 1

Boil the potatoes 10-15 minutes until tender, then mash.

Step 2

Roughly mash together the salmon, potato, spring onion, anchovies, herbs and mayonnaise and season well

Step 3

Form into 4 patties and chill for about 30 minutes.

Step 4

Dust each fishcake in flour, then dip in the egg and coat in breadcrumbs.

Step 5

Place the fishcakes on an oiled baking sheet and drizzle with a little oil.

Step 6

Cook under a medium grill for 2–3 minutes on each side. Serve with lemon wedges.

Recipe tips

Try using a mixture of fish such as salmon, crab and prawns.
You could use wholemeal bread to make a higher fibre, slightly denser fishcake.
Freezing instructions: Suitable for freezing once cooked. Freeze in individually wrapped portions with greaseproof paper between each fishcake. Defrost in the fridge, or in the microwave and heat thoroughly until piping-hot throughout.