
Salmon tastes delicious in this crispy, herby fishcake.
Serves
2
Prep
20 minutes + 30 minutes to chill
Cook
20 minutes
Each 398g serving contains
KCal
681
Carbs
54.4g
Fibre
5.9g
Protein
42.6g
Fat
31.3g
Saturates
5.70g
Sugars
4.1g
Salt
1.14g
Portion Fruit & Veg
0
Ingredients
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
Method
- Boil the potatoes 10-15 minutes until tender, then mash.
- Roughly mash together the salmon, potato, spring onion, anchovies, herbs and mayonnaise and season well
- Form into 4 patties and chill for about 30 minutes.
- Dust each fishcake in flour, then dip in the egg and coat in breadcrumbs.
- Place the fishcakes on an oiled baking sheet and drizzle with a little oil.
- Cook under a medium grill for 2–3 minutes on each side. Serve with lemon wedges.
Chefs 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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