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

Each 398g serving contains (excludes serving suggestion)

KCal

681

Carbs

54.4g

Fibre

5.9g

Protein

42.6g

Fat

31.3g

Saturates

5.7g

Sugars

4.1g

Salt

1.14g

Fruit/Veg Portion

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.

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Salmon fishcakes

Ingredients