The best salmon fish cakes
Serves 4
Easy
Prep:
Cook:
A fail-safe recipe for a speedy fish supper - flaked salmon flavoured with parsley, dill and some secret ingredients
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Showing items 1 to 3 of 6
- 450g floury potatoescut into chunks
- 350g salmon(about 3 fillets)
- 2 tsp tomato ketchup
- 1 tsp English mustard
- zest ½ lemonplus wedges to serve
- 1 heaped tbsp chopped parsley
- 1 heaped tbsp chopped dill
- 3 tbsp plain flour
- 1 eggbeaten
- 100g dried breadcrumb
- 4 tbsp sunflower oil
- saladto serve
Nutrition: per serving
- kcal506
- fat23g
- saturates3g
- carbs48g
- sugars2glow
- fibre4g
- protein26ghigh
- salt0.9glow
Method
step 1
Heat the grill.
step 2
Place 450g floury potatoes, cut into chunks, in a pan of water, bring to the boil, cover and cook for 12-15 mins until tender. Drain and leave to steam-dry, then mash.
step 3
Meanwhile, season 350g salmon fillet and grill for 5-6 mins until just cooked. Cool for a few mins, then break into large flakes.
step 4
Mix the potato, 2 tsp tomato ketchup, 1 tsp English mustard, the zest of ½ lemon, 1 heaped tbsp chopped parsley, 1 heaped tbsp chopped dill and some seasoning. Lightly mix in the salmon, taking care not to break it up too much.
step 5
Shape into 4 large fish cakes.
step 6
Put 3 tbsp plain flour, 1 beaten egg and 100g dried breadcrumbs in 3 shallow dishes. Dip the cakes into the flour, dust off any excess, then dip in the egg, and finally coat in breadcrumbs.
step 7
Heat 4 tbsp sunflower oil in a large pan. Fry the cakes over a medium-low heat for 3-4 mins each side until deep golden and heated through.
step 8
Serve with salad and lemon wedges.
