Lemon salmon fishcakes recipe

By Angela Boggiano & Kate Belcher

Serves 4
Takes about 40 minutes to make, plus chilling
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Rating

These delicious lemon and salmon fishcakes have a nice fresh flavour and are perfect with some zesty mayonnaise.

Ingredients

900g white potatoes, roughly diced
418g can Alaskan red salmon, drained and any bones discarded
Grated zest and juice of 1 lemon, plus lemon wedges to serve
3 tbsp light mayonnaise, plus extra to serve
Bunch of spring onions, chopped
Flour, for dusting
2 tbsp vegetable oil

Method

1. Cook the potatoes in a pan of boiling water for 15 minutes, until tender. Drain, mash, and season.
2. Add the salmon, lemon zest and juice, mayonnaise and spring onions to the potato. Mix well. Using floured hands, shape into 8 chunky fishcakes. Cover and chill for 30 minutes, or overnight (or see freezing tip).
3. Heat the oil in a large frying pan over a medium heat. Cook the fishcakes, in batches, for 3-4 minutes each side, until golden.
4. Serve with lemon wedges, extra mayonnaise and a green salad.

Nutritional info

Per serving: 588kcals, 33.7g fat (5.1g saturated), 30.9g protein, 43.2g carbs, 5g sugar, 1.4g salt

Chef's tip

To freeze: at the end of step 2, cover the fishcakes and freeze until solid. Put in a container and freeze for up to 1 month. Thaw at room temperature until defrosted.