Tinned Salmon Fishcakes

Name: Tinned Salmon Fishcakes
Total time: 20 min
Cuisine: British
Ingredients: 2 tins of salmon, drained, 213 g each; 150g instant mashed potato flakes; 300ml boiling water; 2 spring onions, finely sliced; 1 tbsp lemon juice; 2 tbsp chopped fresh parsley; 50g plain flour; 3 tbsp sunflower oil; 300g frozen peas; 1 lemon, cut into wedges

Golden fishcakes made with a tin of salmon and instant mash, with lemony peas on the side.

Time20 min
LevelEasy
Costabout £1.51 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

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2tins of salmondrained, 213 g each
150 ginstant mashed potato flakes
300 mlboiling water
2spring onionsfinely sliced
1 tbsplemon juice
2 tbspchopped fresh parsley
50 gplain flour
3 tbspsunflower oil
300 gfrozen peas
1lemoncut into wedges

Method

1
Make the mash by stirring the potato flakes into the boiling water. Leave for 1 minute, then fluff with a fork.
2
Tip in the salmon, spring onions, lemon juice and parsley. Mix well, mashing in the small salmon bones, and season with black pepper.
3
Shape into 8 patties and dust each in the flour.
4
Heat the oil in a large frying pan over a medium heat. Fry the fishcakes for 4 minutes on each side until crisp and golden.
8 min
5
Boil the peas for 3 minutes, drain and mash lightly with a little pepper.
3 min
6
Serve the fishcakes with the peas and lemon wedges.

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.