Salmon and Potato Fishcakes

Name: Salmon and Potato Fishcakes
Total time: 40 min
Yield: 4 servings
Ingredients: 420 g Tinned pink salmon; 800 g Potatoes; 2 ea Free range eggs; 60 g Plain flour; 60 g Spring onions; 150 g Mixed salad leaves; 200 g Cucumber; 1 ea Lemons; 30 g Butter; 40 ml Vegetable oil

Two tins of salmon and a pot of mash, crisped up in a frying pan.

Serves 4 40 min 26g proteinKid-friendly

fishseafoodbudgetfreezer-friendly

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Ingredients

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.