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Lemon salmon fishcakes

Name: Lemon salmon fishcakes
Yield: Serves 4
Cuisine: British recipes
Ingredients: 900g white potatoes, roughly diced; 418g can Alaskan red salmon, drained and any bones discarded; Grated zest and juice of 1 lemon, plus lemon wedges to serve; 3 tbsp light mayonnaise, plus extra to serve; Bunch of spring onions, chopped; Flour, for dusting; 2 tbsp vegetable oil

Published: 28 Feb 07
Updated: 18 Mar 24

A zesty lemon mayonnaise really compliments this salmon fishcake recipe.

Easy
March 2007

Test kitchen approved

Serves 4
Takes about 40 minutes to make, plus chilling

A zesty lemon mayonnaise really compliments this salmon fishcake recipe.

Nutrition: per serving

Calories: 588kcals
Fat: 33.7g (5.1g saturated)
Protein: 30.9g
Carbohydrates: 43.2g (5g sugar)
Salt: 1.4g

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Ingredients

900g white potatoes, roughly diced
418g can Alaskan red salmon, drained and any bones discarded
Grated zest and juice of 1 lemon, plus lemon wedges to serve
3 tbsp light mayonnaise, plus extra to serve
Bunch of spring onions, chopped
Flour, for dusting
2 tbsp vegetable oil

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Method

Cook the potatoes in a pan of boiling water for 15 minutes, until tender. Drain, mash, and season.
Add the salmon, lemon zest and juice, mayonnaise and spring onions to the potato. Mix well. Using floured hands, shape into 8 chunky fishcakes. Cover and chill for 30 minutes, or overnight (or see freezing tip).
Heat the oil in a large frying pan over a medium heat. Cook the fishcakes, in batches, for 3-4 minutes each side, until golden.

Serve with lemon wedges, extra mayonnaise and a green salad.

Recipe from March 2007 Issue

Nutrition

Nutrition: per serving

Calories: 588kcals
Fat: 33.7g (5.1g saturated)
Protein: 30.9g
Carbohydrates: 43.2g (5g sugar)
Salt: 1.4g

delicious. tips

At the end of step 2, cover the fishcakes and freeze until solid. Put in a container and freeze for up to 1 month. Thaw at room temperature until defrosted.