Hot-smoked salmon fishcakes
- January 2014
- Serves 4
- Hands-on time 30 min, chilling 30 min
Fishcakes make a simple yet satisfying supper, use hot-smoked salmon with mashed potato to make this quick, comforting meal.
- 18.2g (4.7g saturated)
- 35.6g (1.7g sugars)
If you buy ready-made mash, look out for stiff, floury stuff – if it’s too creamy the fishcakes might fall apart. If your mash is wet, add 1-2 tbsp plain flour.
Fry, cool and then freeze on a tray until solid. Put in a freezer bag and keep for up to 2 months. Reheat from frozen in a 180°C/ fan160°C/ gas 4 oven for 25-30 minutes until cooked.
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