Salmon fish cakes

Name: Salmon fish cakes
Total time: 50 min
Cuisine: British
Ingredients: 500g floury potatoes, peeled and cut up; 300g salmon fillet, skinless; 2 spring onions, finely sliced; 1 tbsp fresh dill, chopped; 1 lemon, zest and juice; 50g plain flour, for dusting; 80g dried breadcrumbs; 3 tbsp sunflower oil

Crisp golden fish cakes with salmon, potato and dill, bound with mash rather than egg.

Time50 min
LevelMedium
Costabout £1.40 a head

4 servings

Ingredients

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500 gfloury potatoespeeled and cut up
300 gsalmon filletskinless
2spring onionsfinely sliced
1 tbspfresh dillchopped
1lemonzest and juice
50 gplain flourfor dusting
80 gdried breadcrumbs
3 tbspsunflower oil

Method

1
Boil the potatoes in salted water for 15 minutes until soft. Drain well and mash until smooth, then leave to cool.
15 min
2
Poach the salmon in simmering water for 8 minutes until it flakes. Drain and flake into big chunks.
8 min
3
Mix the mash, salmon, spring onions, dill, lemon zest, juice, salt and pepper gently so the fish stays in chunks.
4
Shape into 8 patties and chill for 20 minutes so they hold together.
20 min
5
Dust each lightly with flour, then press into the breadcrumbs to coat both sides.
6
Fry in the oil over a medium heat for 4 minutes on each side until crisp and golden.
8 min

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.