Smoked salmon, prawn and dill fishcakes

  •
  • Effort icon Easy
  • September 2012
Smoked salmon, prawn and dill fishcakes
  • Effort icon Easy
  • September 2012
  • Serves icon Serves 4
  • Time icon Ready in 15 min

These fishcakes are quick and easy to make and use a fabulous combination of smoked salmon and prawns.

Nutrition: per serving

Calories
94kcals
Fat
4.3g (0.5g saturated)
Protein
7.7g
Carbohydrates
5.2g (0.1g sugars)
Fibre
0.1g
Salt
0.9g
Calories
94kcals
Fat
4.3g (0.5g saturated)
Protein
7.7g
Carbohydrates
5.2g (0.1g sugars)
Fibre
0.1g
Salt
0.9g
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Ingredients

  • 450g cooked mashed potato, you could use shop-bought to save time
  • 200g smoked salmon, shredded
  • 150g cooked, peeled king prawns, roughly chopped
  • 3 spring onions, sliced
  • A small bunch of fresh dill sprigs, chopped
  • 2 tbsp olive oil
  • Green salad and lemon wedges to serve

Method

  1. Mix the mashed potato with the smoked salmon, prawns, spring onions and dill. Season well.
  2. With floured hands, shape the mixture into 10 flat cakes and dust lightly with plain flour.
  3. Heat the olive oil in a frying pan and fry each fishcake for 3 minutes on each side until golden.
  4. Serve immediately with a simply dressed green salad and lemon wedges.

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Rate & review

Rate

3.5 votes

Reviews

Read what others say...

  1. I made these but instead of smoked salmon I used smoked haddock, they were nice but i had to add a lot of flour as it was still gooy, good job though maybe take prawns out next time and add the mixed fish pack.

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