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super easy salmon fishcakes
Salmon fishcakes are delicious, packed with amazing flavours and super easy to make, perfect for lunch or supper with a salad on the side
Ingredients
- 100 g salmon 1 salmon fillet
- 300 g potatoes
- ½ tsp butter
- 2 tbsp parsley chopped fresh parsley
- 1 tbsp dill chopped fresh dill
- 1 tbsp capers chopped (optional)
- 1 tsp lemon zest
- Salt and pepper to taste
- 1 egg
- 4 tbsp breadcrumbs
- 1 tbsp olive oil for frying
Instructions
- Poach the salmon in a little water for 10 minutes till tender, drain and set aside
- Boil potatoes till tender, drain and mash with butter and seasoning
- Flake the salmon and mix with parsley, dill, capers and lemon zest
- Make into 4 patties
- Whisk egg in one bowl and have breadcrumbs on seperate plate
- Dip the fishcakes in the egg then breadcrumbs
- Fry in oil, 3 minutes either side till cooked through and golden
Video
Notes
Use Panko breadcrumbs or polenta instead of standard breadcrumbs
Use any combination of herbs that you fancy. You can add Thai spice mix or chilli instead of the parsley and dill I have used.
These can be made ahead and can also be frozen once cooked.
Calories are given for one serving of 2 fishcakes.
Nutrition
Calories: 363kcalCarbohydrates: 41gProtein: 19gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 109mgSodium: 323mgPotassium: 975mgFiber: 5gSugar: 3gVitamin A: 502IUVitamin C: 37mgCalcium: 83mgIron: 3mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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