Salmon fishcakes
prep: 20 minutes + 30 minutes to chill
cook: 20 minutes
serving: 2
Nutrition Facts
each serving
KCal
681
Carbs
54.4g
fiber
5.9g
Protein
42.6g
Fat
31.3g
Saturates
5.7g
Sugars
4.1g
Salt
1.14g
Fruit/Veg Portion
-
Ingredients
all 12 types- 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
Directions
6 steps in totalStep 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.
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