Lemon & Herb Salmon Fishcakes
Ingredients
- 400 g salmon fillets
- 500 g mashed potato
- 1 lemon
- 2 tsp dried dill
- 50 g plain flour
- 1 egg
- 80 g dried breadcrumbs
- 20 g butter
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 586 kcal
- Protein
- 28.6 g
- Carbohydrate
- 44.3 g
- of which sugars
- 3 g
- Fat
- 32.3 g
- of which saturates
- 10.1 g
- Fibre
- 4.1 g
- Salt
- 1.43 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Poach the salmon in gently simmering water for 6 minutes, then drain and flake, removing any bones and skin.
- 2
In a large bowl, combine the mashed potato, flaked salmon, dill, lemon zest, and seasoning.
- 3
Shape into 8 equal patties, then refrigerate for 15 minutes to firm up.
- 4
Set up a breading station: flour, beaten egg, and breadcrumbs in separate shallow bowls.
- 5
Coat each fishcake in flour, dip in egg, then press into breadcrumbs.
- 6
Open-freeze on a lined tray until solid, then transfer to a freezer bag. Cook from frozen at 200°C for 25 minutes, turning halfway.
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