Hot-smoked salmon and parsley fishcakes with lemon mayonnaise and homemade chips
- May 2017
- Serves 4
- Hands-on time 40 min, oven time 30 min, plus cooling and chilling
Forget fish and chips, we’re all about these easy hot-smoked salmon fishcakes served with a zingy mayo and chunky homemade chips – perfect for a warm summer evening.
No fresh fish? Take a look at these fishcakes made with tinned sardines instead.
- 26.5g (6.7g saturated)
- 106.4g (7.7g sugars)
Additional nutritional information for the mayo (per tbsp): 118kcals, 12.9g fat (1.9g saturated), 0.4g protein, no carbs, trace salt, no fibre
When making the mayo (step 5), put a piece of damp kitchen paper under the bowl to stop it moving about.
Make the fishcakes to the end of step 3 up to 48 hours ahead; keep covered in the fridge. (Chilling the fishcakes for longer will make them firmer for frying, although you’ll need to add extra cooking time to make sure they’re piping hot throughout.)
Or open-freeze the uncooked fishcakes on a baking sheet, then put in a sealed freezer bag and store in the freezer for up to 3 months.
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