Salmon and Potato Fishcakes
Two tins of salmon and a pot of mash, crisped up in a frying pan.
Serves 4 40 min 26g proteinKid-friendly
fishseafoodbudgetfreezer-friendly
Plan it this weekIngredients
- Tinned pink salmon420 g
- Potatoes800 g
- Free range eggs2 ea
- Plain flour60 g
- Spring onions60 g
- Mixed salad leaves150 g
- Cucumber200 g
- Lemons1 ea
- Butter30 g
- Vegetable oil40 ml
Method
- Boil the peeled, chunked potatoes in salted water for 20 minutes, then drain very well, mash with the butter, and leave to cool.
- Drain the salmon and flake it through the mash with the sliced spring onion, the lemon zest and the beaten eggs, then season firmly.
- Shape into eight patties, dust both sides in the flour, and chill for 10 minutes if you have the time.
- Fry in the oil over medium heat for 4 minutes a side until deeply golden and hot all the way through.
- Toss the salad leaves and sliced cucumber with a squeeze of lemon and serve alongside.
What it costs, and where to buy it
Shops to compare
Each item at whichever of your shops sells it cheapest.
- AldiBest choice$23.23 for 9 of 10 items
$7.83a serve
$7.83 a serve, cheapest at Coles
About $31.30 of ingredients used for 4 serves.
$44.84 across 3 shops · all 10 items priced · $4.11 more for bigger packs, 41% spare for later
Coles$31.30
10 of 10 ingredients
you'll pay $47.00 · $15.70 of it spare
AldiBest choice$23.23
9 of 10 ingredients
you'll pay $40.60 · $17.37 of it spare
Woolworths$23.30
9 of 10 ingredients · $0.07 more
you'll pay $33.58 · $10.28 of it spare
