Smoked salmon, prawn and dill fishcakes
- Published: 31 Aug 12
- Updated: 18 Mar 24
These fishcakes are quick and easy to make and use a fabulous combination of smoked salmon and prawns.
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Serves 4
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Ready in 15 min
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Ingredients
- 450g cooked mashed potato, you could use shop-bought to save time
- 200g smoked salmon, shredded
- 150g cooked, peeled king prawns, roughly chopped
- 3 spring onions, sliced
- A small bunch of fresh dill sprigs, chopped
- 2 tbsp olive oil
- Green salad and lemon wedges to serve
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Method
- Mix the mashed potato with the smoked salmon, prawns, spring onions and dill. Season well.
- With floured hands, shape the mixture into 10 flat cakes and dust lightly with plain flour.
- Heat the 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.
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- Recipe from September 2012 Issue
Nutrition
Nutrition: per serving
- Calories
- 94kcals
- Fat
- 4.3g (0.5g saturated)
- Protein
- 7.7g
- Carbohydrates
- 5.2g (0.1g sugars)
- Fibre
- 0.1g
- Salt
- 0.9g
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I made these but instead of smoked salmon I used smoked haddock, they were nice but i had to add a lot of flour as it was still gooy, good job though maybe take prawns out next time and add the mixed fish pack.