These fishcakes are quick and easy to make and use a fabulous combination of dill, smoked salmon and prawns
Ingredients
- 450g cooked mashed potato
- 200g smoked salmon
- 150g cooked, peeled king prawns
- 3 spring onions
- a small bunch of fresh dill sprigs
- 2 tbsp olive oil
- Green salad and lemon wedges to serve
Method
- Mix 450g cooked mashed potato with 200g smoked salmon, shredded, 150g cooked, peeled king prawns, chopped, 3 spring onions, sliced, and a small bunch of fresh dill sprigs, chopped. Season well. With floured hands, shape the mixture into 10 flat cakes and dust lightly with plain flour. Heat 2 tbsp olive oil in a frying pan and fry each fishcake for 3 minutes on each side until golden. Serve immediately with a simply dressed green salad and lemon wedges.
Nutritional info
PER FISHCAKE 94kcals, 4.3g fat (0.5g saturated), 7.7g protein, 5.2g carbs (0.1g sugars), 0.9g salt, 0.1g fibre