Salmon Fishcakes

Salmon Fishcakes

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Salmon Fishcakes (DF, GF, NF)

Ingredients

  •       170g tinned salmon
  •       1 sweet potato, chunks
  •       1 large egg, beaten
  •       70g wholemeal flour
  •       1 tsp chopped dill
  •       2 spring onions, very thinly sliced
  •       1/2 tsp paprika
  •       Zest from 1/2 lemon
  •       Olive oil
  •       Salt and pepper to taste
  •       2 handfuls of mixed salad leaves
  •       4 cherry tomatoes, halved
  •       ½ yellow pepper, sliced
  •       ¼ cucumber, sliced

Method

  1.   Boil some water in a pan. Add the chopped sweet potato to the water and cook until soft.  Mash the sweet potato once cooked.
  2.   Meanwhile preheat the oven to 190°C/Gas Mark 5.
  3.   In a large mixing bowl add the mashed potato, salmon, dill, egg, flour, spring onions, paprika and lemon zest. Season with a little salt and pepper and mix well.
  4.   Divide the mix into 2-4 balls (depending on the size fishcake you desire) and shape into fishcakes (approx. 2 1/2 inches wide and about 1 inch thick). Leave in the fridge for 15 minutes.
  5.   Brush a baking tray with some olive oil and add the fishcakes. Brush the tops of the cakes with olive oil and bake for 20 minutes.
  6.   Carefully turn each patty with a spatula and return to the oven (brush with more oil if needed). Bake for another 10 minutes until golden brown and crisp.
  7.  Serve on a plate with the mixed salad leaves, yellow pepper, cherry tomatoes and cucumber.

Nutrition Facts

Salmon Fishcakes (DF, GF, NF)

Ingredients

  •       170g tinned salmon
  •       1 sweet potato, chunks
  •       1 large egg, beaten
  •       70g wholemeal flour
  •       1 tsp chopped dill
  •       2 spring onions, very thinly sliced
  •       1/2 tsp paprika
  •       Zest from 1/2 lemon
  •       Olive oil
  •       Salt and pepper to taste
  •       2 handfuls of mixed salad leaves
  •       4 cherry tomatoes, halved
  •       ½ yellow pepper, sliced
  •       ¼ cucumber, sliced

Method

  1.   Boil some water in a pan. Add the chopped sweet potato to the water and cook until soft.  Mash the sweet potato once cooked.
  2.   Meanwhile preheat the oven to 190°C/Gas Mark 5.
  3.   In a large mixing bowl add the mashed potato, salmon, dill, egg, flour, spring onions, paprika and lemon zest. Season with a little salt and pepper and mix well.
  4.   Divide the mix into 2-4 balls (depending on the size fishcake you desire) and shape into fishcakes (approx. 2 1/2 inches wide and about 1 inch thick). Leave in the fridge for 15 minutes.
  5.   Brush a baking tray with some olive oil and add the fishcakes. Brush the tops of the cakes with olive oil and bake for 20 minutes.
  6.   Carefully turn each patty with a spatula and return to the oven (brush with more oil if needed). Bake for another 10 minutes until golden brown and crisp.
  7.  Serve on a plate with the mixed salad leaves, yellow pepper, cherry tomatoes and cucumber.

Nutrition Facts

Reviews

Description

Salmon Fishcakes (DF, GF, NF)

Ingredients

  •       170g tinned salmon
  •       1 sweet potato, chunks
  •       1 large egg, beaten
  •       70g wholemeal flour
  •       1 tsp chopped dill
  •       2 spring onions, very thinly sliced
  •       1/2 tsp paprika
  •       Zest from 1/2 lemon
  •       Olive oil
  •       Salt and pepper to taste
  •       2 handfuls of mixed salad leaves
  •       4 cherry tomatoes, halved
  •       ½ yellow pepper, sliced
  •       ¼ cucumber, sliced

Method

  1.   Boil some water in a pan. Add the chopped sweet potato to the water and cook until soft.  Mash the sweet potato once cooked.
  2.   Meanwhile preheat the oven to 190°C/Gas Mark 5.
  3.   In a large mixing bowl add the mashed potato, salmon, dill, egg, flour, spring onions, paprika and lemon zest. Season with a little salt and pepper and mix well.
  4.   Divide the mix into 2-4 balls (depending on the size fishcake you desire) and shape into fishcakes (approx. 2 1/2 inches wide and about 1 inch thick). Leave in the fridge for 15 minutes.
  5.   Brush a baking tray with some olive oil and add the fishcakes. Brush the tops of the cakes with olive oil and bake for 20 minutes.
  6.   Carefully turn each patty with a spatula and return to the oven (brush with more oil if needed). Bake for another 10 minutes until golden brown and crisp.
  7.  Serve on a plate with the mixed salad leaves, yellow pepper, cherry tomatoes and cucumber.

Nutrition Facts

Salmon Fishcakes (DF, GF, NF)

Ingredients

  •       170g tinned salmon
  •       1 sweet potato, chunks
  •       1 large egg, beaten
  •       70g wholemeal flour
  •       1 tsp chopped dill
  •       2 spring onions, very thinly sliced
  •       1/2 tsp paprika
  •       Zest from 1/2 lemon
  •       Olive oil
  •       Salt and pepper to taste
  •       2 handfuls of mixed salad leaves
  •       4 cherry tomatoes, halved
  •       ½ yellow pepper, sliced
  •       ¼ cucumber, sliced

Method

  1.   Boil some water in a pan. Add the chopped sweet potato to the water and cook until soft.  Mash the sweet potato once cooked.
  2.   Meanwhile preheat the oven to 190°C/Gas Mark 5.
  3.   In a large mixing bowl add the mashed potato, salmon, dill, egg, flour, spring onions, paprika and lemon zest. Season with a little salt and pepper and mix well.
  4.   Divide the mix into 2-4 balls (depending on the size fishcake you desire) and shape into fishcakes (approx. 2 1/2 inches wide and about 1 inch thick). Leave in the fridge for 15 minutes.
  5.   Brush a baking tray with some olive oil and add the fishcakes. Brush the tops of the cakes with olive oil and bake for 20 minutes.
  6.   Carefully turn each patty with a spatula and return to the oven (brush with more oil if needed). Bake for another 10 minutes until golden brown and crisp.
  7.  Serve on a plate with the mixed salad leaves, yellow pepper, cherry tomatoes and cucumber.

Nutrition Facts

Reviews

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