Salmon Fishcakes

Salmon Fishcakes

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Method

  • Boil some water in a pan. Add the chopped sweet potato to the water and cook until soft. Mash the sweet potato once cooked. Meanwhile preheat the oven to 190°C/Gas Mark 5
  • 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
  • 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
  • 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. 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
  • Serve on a plate with the mixed salad leaves, yellow pepper, cherry tomatoes and cucumber

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

  • Boil some water in a pan. Add the chopped sweet potato to the water and cook until soft. Mash the sweet potato once cooked. Meanwhile preheat the oven to 190°C/Gas Mark 5
  • 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
  • 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
  • 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. 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
  • Serve on a plate with the mixed salad leaves, yellow pepper, cherry tomatoes and cucumber

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

Reviews

Description

Method

  • Boil some water in a pan. Add the chopped sweet potato to the water and cook until soft. Mash the sweet potato once cooked. Meanwhile preheat the oven to 190°C/Gas Mark 5
  • 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
  • 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
  • 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. 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
  • Serve on a plate with the mixed salad leaves, yellow pepper, cherry tomatoes and cucumber

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

  • Boil some water in a pan. Add the chopped sweet potato to the water and cook until soft. Mash the sweet potato once cooked. Meanwhile preheat the oven to 190°C/Gas Mark 5
  • 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
  • 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
  • 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. 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
  • Serve on a plate with the mixed salad leaves, yellow pepper, cherry tomatoes and cucumber

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

Reviews

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