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Quick ideas
Potato and spring onion fishcakes
Ingredients
- 400g fresh salmon fillet
- 450g potatoes, peeled and diced
- zest and juice of 1 lemon
- 2 spring onions, finely sliced (use green and white parts)
- 1 heaped tsp wholegrain mustard
- small handful fresh dill and parsley (or just use one), chopped
- 2 tbsp olive oil
- 150g dried breadcrumbs
- 2 tbsp plain flour
- 1-2 eggs, beaten
- oil for frying, e.g. sunflower
- salt and pepper
Method
Prep time:
15 min
PT15M
Cooking time:
40 min
PT40M
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Step 1
Heat oven to 180°C/Gas 4. Place the salmon fillet on a baking tray and roast for about 12-15 minutes, depending on the thickness of the fillet, until just cooked through. Remove from the oven and leave until cool enough to flake (removing any skin and bones). -
Step 2
While the salmon is cooking, boil the potatoes in salted water until cooked through. Drain and mash. Place the salmon and mashed potato in a large bowl and add the lemon zest and juice, spring onions, mustard, herbs and olive oil. Season well with salt and pepper. -
Step 3
Gently combine all the ingredients together. Form the mixture into eight equal sized balls, then flatten a little into a patty shape. Place in the fridge for 10-15 minutes if you have time, to firm up a little. -
Step 4
Put the flour, egg and breadcrumbs in 3 separate bowls. Dip the fishcakes in each bowl, in that order, to coat. -
Step 5
Heat about 4 tablespoons of sunflower oil in a large frying pan and gently fry the fishcakes for a few minutes until golden brown on each side. Cook in batches if needs be and keep warm in the oven. Drain on kitchen paper.