Salmon fish cakes with tarragon
Average rating:
The easiest fish cakes recipe ever – no poaching the fish, no peeling and mashing potatoes!
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Cooking time: 20 mins
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Serves: 4
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Skill level: Easy peasy
Ingredients
- 350g pack ready- cooked mash
- 5tbsp dried breadcrumbs
- 350g skinned salmon, cut into 1/2cm cubes
- 1tbsp chopped fresh tarragon
- 1tbsp English mustard
- 1 egg, lightly beaten
- flour, for coating
- vegetable oil, for frying
- herby mayo, to serve
Method
- Place the mash in a large bowl and stir in the breadcrumbs. Add the salmon, tarragon, mustard and egg. Season with salt and freshly ground black pepper and stir well to combine. Shape the mixture into 8 fish cakes and coat in the flour.
- Heat the oil, 1cm deep, in a large frying pan over a medium heat. Add the fish cakes and gently cook for 4-5 mins on each side, until cooked through and golden.
- Serve with green salad and a generous dollop of herby mayo.
Nutritional information per portion
- Calories 340(kcal)
- Fat 18.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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