Salmon and dill fishcakes
Average rating:
These quick-to-prepare fishcakes are the perfect lunchtime treat - or just serve one each for a sure-to-please dinner party starter
-
Cooking time: 30 mins
-
Serves: 2
Ingredients
For a spicy alternative to mayonnaise, try sweet chilli dipping sauce.
- 2 x 150g (5oz) pieces salmon fillet
- 400g carton fresh mashed potato
- 60ml (4tbsp) chopped fresh dill
- 10ml (2tsp) finely grated lemon rind
- 75ml (5tbsp) seasoned plain flour
- 1 medium egg, beaten
- 50g (2oz) white breadcrumbs
- 45ml (3tbsp) olive oil
- 90ml (6tbsp) mayonnaise
- Salad and lemon wedges, to serve
Method
- Place the salmon on a foil-lined baking tray and cook under a medium-hot grill for 4-5 mins until cooked through. Flake the flesh into a bowl, discarding the skin and any bones.
- Add the mashed potatoes, 30ml (2tbsp) of the dill and the lemon rind to the bowl. Season with salt and freshly ground black pepper and mix well. Shape into four fishcakes.
- Place the flour, egg and breadcrumbs in three separate dishes. Coat each fishcake in flour, then egg and then breadcrumbs. Heat olive oil in a frying pan and fry the fishcakes for 3 mins on each side until piping hot. Mix the mayonnaise with the rest of the dill and serve with the fishcakes, salad and lemon wedges.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
Your rating
Average rating:
Loved this recipe? Try these too!
Your comments
If you want to comment on this article, leave a tip or a story, please fill in the box below.
Be the first to leave a comment!
