Salmon fishcakes

Makes 8

  • 50g fresh or frozen peas
  • 600g potatoes
  • ½ a bunch of fresh chives
  • 2 x 180g tins of salmon
  • 1 lemon
  • 1 tbsp plain flour, plus extra for dusting
  • 1 egg
  • olive oil
  1. Half-fill a large saucepan with cold water and add a tiny pinch of salt. Place on a high heat and bring to the boil.
  2. Peel the potatoes, then chop into 1cm chunks. Once the water is boiling, carefully add the potatoes, bring back to the boil, then turn the heat down to medium and simmer gently for around 10 minutes or until cooked.
  3. Add the peas for the last 2 minutes.
  4. Finely chop the chives and add them to a mixing bowl.
  5. Drain the salmon in a sieve over the sink.
  6. Put the salmon in the bowl, using a fork to flake it into small chunks.
  7. Once cooked, drain the potatoes and peas in a colander over the sink then leave them to cool completely.
  8. Zest the lemon, then add it to the bowl with the flour.
  9. Crack in the egg and add a pinch of pepper.
  10. Once cool, tip the potatoes and peas back into the pan and mash them.
  11. Add the mash to the bowl, then mix until really well combined.
  12. Sprinkle flour onto a large plate.
  13. Divide the mixture into 8 and use your hands to pat and shape each ball into a fishcake, roughly 2cm thick.
  14. Place them onto the floured plate, dusting each fish cake lightly with flour.
  15. Place a large frying pan on a medium heat and add 1 tablespoon of oil.
  16. Carefully place the fishcakes into the pan and cook for 3 to 4 minutes on each side, or until crisp and golden.
  17. Serve with green veg or salad.

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