Fishcakes make a simple yet satisfying supper, use hot-smoked salmon with mashed potato to make this quick, comforting meal.
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Ingredients
- 450g cooked mashed potato – leftover or ready-made (see tip)
- 200g hot-smoked salmon, flaked
- Small bunch of fresh dill sprigs, finely chopped
- Grated zest of 1 lemon
- 100g dried breadcrumbs
- Vegetable oil for frying
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Method
- Mix the mash with the fish, dill and lemon zest. Season.
- Shape into 8 fishcakes, then put each one in turn in a shallow bowl filled with the breadcrumbs. Gently press the breadcrumbs into the fishcakes until evenly coated in a thin layer, then chill in a single layer for 30 minutes.
- Heat a 1cm layer of oil in a large frying pan and, when shimmering, add the fishcakes, in batches if necessary, and fry for about 5 minutes on each side until golden and crisp on the outside, and piping hot in the centre. Drain on kitchen paper, then serve with a green salad and lemon wedges.
Nutrition
- 369kcals Calories
- 18.2g (4.7g saturated) Fat
- 16.6g Protein
- 35.6g (1.7g sugars) Carbs
- 2.5g Fibre
- 1.5g Salt
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