Super-easy salmon fishcakes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 1 tbsp neutral oil such as vegetableplus extra for forming the fishcakes
- 4 salmon fillets(around 400g)
- 800g potatoesmashed and cooled
- 10g dillfinely chopped
- 10g corianderfinely chopped
- 10g chivesfinely chopped
- 2 tsp chilli flakes(or to taste)
- 2 tsp garam marsala
- 1 egg
- 100g golden breadcrumbs
- lemon wedges and lettuce leavesto serve
Nutrition: per serving
- kcal275
- fat13g
- saturates4g
- carbs25g
- sugars2g
- fibre2g
- protein15g
- salt0.91glow
Method
step 1
Heat the oil in a frying pan over a high heat and add the salmon, skin-side down. Cover and fry for 3-4 mins on each side until cooked through. Take off the heat and leave to cool. Remove the skin, flake the fish and set aside.
step 2
Heat the oven to 200C/180C fan/gas 6. Line 2 large baking trays with baking parchment. Put the mashed potatoes in a bowl and break up using the back of a spoon. Add the dill, coriander, chives, 1 tsp salt, chilli flakes and the garam masala and mix well.
step 3
Stir in the egg, then add the breadcrumbs and flaked fish, and combine well.
step 4
Using oiled hands, roll the mixture into balls that are 180g each. Flatten into patties (7-8cm in diameter) and put on the prepared trays. Brush all over with oil and bake for 25 mins, until golden and heated through. Remove from the oven and leave for 5 mins before serving with lemon wedges and lettuce on the side.
