Fresh Salmon and Broccoli Finger Cakes
Soft fishcakes made with poached fresh salmon, potato and tiny broccoli florets. Gentle in flavour and kind to little hands.
- Time45 min
- LevelEasy
- Costabout £1.63 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 218kcal
- 18gcarbs
- 2.6gof which sugars
- 7.9gfat
- 1.9gsaturates
- 19.1gprotein
- 2.5gfibre
- 0.3gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Boil the potatoes in unsalted water for 15 minutes until very soft, then drain well and mash until smooth. Leave to cool.
15 min - 2
Put the salmon in a pan, cover with water and poach gently for 8 minutes until it flakes. Lift out, remove any bones with your fingers and flake it.
8 min - 3
Steam the chopped broccoli for 4 minutes until soft.
4 min - 4
Mix the mash, salmon, broccoli, dill and lemon juice. Do not add salt.
- 5
Shape into 8 small patties. Dust lightly with the flour. Chill for 15 minutes if you have time.
15 min - 6
Heat the rapeseed oil in a non stick pan and fry the cakes for 3 minutes on each side until golden and hot through. Cool before serving. Check again for bones.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
