Salmon and Potato Fishcakes
Two tins of salmon and a pot of mash, crisped up in a frying pan.
Serves 4 40 min 26g proteinKid-friendly
FishSeafoodBudgetFreezer friendly
Plan it this weekIngredients
- Tinned pink salmon420 g
- Potatoes800 g
- Free range eggs2 ea
- Plain flour60 g
- Spring onions60 g
- Mixed salad leaves150 g
- Cucumber200 g
- Lemons1 ea
- Butter30 g
- Vegetable oil40 ml
Method
- Boil the peeled, chunked potatoes in salted water for 20 minutes, then drain very well, mash with the butter, and leave to cool.
- Drain the salmon and flake it through the mash with the sliced spring onion, the lemon zest and the beaten eggs, then season firmly.
- Shape into eight patties, dust both sides in the flour, and chill for 10 minutes if you have the time.
- Fry in the oil over medium heat for 4 minutes a side until deeply golden and hot all the way through.
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Gluten-free
- 60 g Rice flour instead of Plain flour
Dairy-free
- 30 ml Olive oil instead of Butter
Mash the potatoes with the olive oil instead of the butter; everything else is unchanged.
Swaps are suggestions — check labels if you are cooking for an allergy.
What it costs, and where to buy it
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Not priced
- Tinned pink salmon · 420 g
- Potatoes · 800 g
- Free range eggs · 2 items
- Plain flour · 60 g
- Spring onions · 60 g
- Mixed salad leaves · 150 g
- Cucumber · 200 g
- Lemons · 1 item
- Butter · 30 g
- Vegetable oil · 40 ml