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Salmon fishcakes

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Salmon fishcakes
Salmon tastes delicious in this crispy, herby fishcake.
Serves
2
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
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
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Method

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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