Salmon fish cakes Recipe

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serves:

4

Skill:

easy

Cost:

cheap

Prep:

20 min

Cooking:

10 min

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

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. You can vary the recipe, and reduce the cost, by using canned tuna or mackerel. If liked, 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 serve these with a fresh green salad for a tasty supper.

Ingredients

  • 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

Method

  • 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.

More Recipe Ideas

Top Tip

For a crispy coating, dip the floured fishcakes in 1 egg, beaten and then 100g breadcrumbs before frying.