Salmon tastes delicious in this crispy, herby fishcake.
Serves
2
Prep
20 minutes + 30 minutes to chill
Cook
20 minutes
Each 389g serving contains (excludes serving suggestion)
KCal
685
Carbs
46.6g
Fibre
5.9g
Protein
42.0g
Fat
35.4g
Saturates
6.20g
Sugars
3.7g
Salt
1.10g
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
a little oil for cooking
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.
