Salmon fishcakes

Salmon tastes delicious in this crispy, herby fishcake.

Serves

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

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.

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