Tasty, nutritious and won't break the bank, these salmon fish cakes are the perfect weekday dinner go-to.
This is a tasty, economical meal to make from left over mashed potatoes and a can of salmon that you may have in the cupboard. But it also works with other types of tinned fish like tuna and mackerel.
You can vary the recipe, and reduce the cost, by using canned tuna or mackerel. If you fancy it, add a few crushed peas, some cooked sweetcorn or a little shredded cooked cabbage or broccoli to the mixture – whatever your family likes and whatever you have in the fridge!
Just garnish with a sprig of something green and a piece of lemon for juicing over the top.
- 500g cold cooked mashed potato
- 213g can pink salmon, drained, any bones and skin removed
- 2tbsp chopped fresh parsley
- Grated zest 1 lemon
- 2tbsp plain flour
- 2tbsp vegetable oil
Place the mashed potato in a bowl. Flake the salmon into the potatoes, add the parsley and lemon zest and season with salt and freshly ground pepper. Mix well.
Shape the mixture into 8 small cakes with damp hands. Dust in flour. You can make the fishcakes in advance and chill at this stage until ready to cook
Heat the oil in a non-stick frying pan and fry the fish cakes for 4-5 mins on each side over a medium heat until cooked through. Serve with salad.
Top tip for making Salmon fish cakes
For a crispy coating, dip the floured fishcakes in 1 egg, beaten and then 100g breadcrumbs before frying