Hot-smoked salmon fishcakes and green salad
- May 2018
- Serves 2
- Hands-on time 25 min, oven time 15-20 min, plus chilling
These hot-smoked salmon fishcakes have all the yum-factor of a classic smoked fish patty, with less fat and far fewer calories.
Revamp the humble British fishcake with these crispy Vietnamese fishcakes.
- Dairy-free recipes
- 8.7g (1.8g saturated)
- 41.2g (12.4g sugars)
We used mashed sweet potato to hold the fishcakes together, and increased the ratio of fish to potato. We baked the fishcakes rather than frying them.
Make the fishcakes up to 24 hours ahead, cover and chill until ready to bake. Or freeze on a baking tray,then pack in freezer bags for up to 1 month. Defrost, then cook as in the recipe.
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