Salmon fish cakes
Salmon fish cakes
Ingredients
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Mix the potato, mustard, lemon juice and zest, herbs and seasoning.
On a baking sheet, season the salmon with salt and pepper. Grill for 5-6 minutes until just cooked. Allow to cool, remove skin and break into large flakes
Mix the salmon into the potato mixture, taking care not to let the flakes break up too much. Form into four equally-sized round patties.
Put the flour, beaten egg and breadcrumbs into three separate plates. Dip the patties into the flour (dusting off any excess), then dip in the egg, and then the breadcrumbs to coat all over.
Fry the fish cakes in the sunflower oil over a medium heat for approximately 3 minutes on each side until the breadcrumbs are golden and the fish cakes are cooked through.
Serve the fish cakes with a sprinkling of lemon zest. We suggest cooked green beans and cherry tomatoes as a side.
Make the most of your leftovers
Perfect portions
Use our portion calculator for a quick and simple way to check how much food to serve with this meal.
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Keep your fridge at 5°C or below
Did you know that adjusting the temperature of your fridge could help to preserve your food for three days longer than usual? A big win to help keep your food fresher for longer. Our fridge temperature tool can help you learn how to change the temperature on your specific fridge brand.