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Salmon Fishcakes


A perfect recipe for using leftover mash and a few storecupboard basics…

Serves 2

200g tin of pink or red salmon, drained and flaked

200g mashed potato (made from approx. 400g unpeeled potatoes)

4 spring onions, finely chopped

100g frozen peas or petit pois, defrosted

1 tbsp chopped parsley

Finely grated zest of 1 lemon

1 egg, lightly beaten

4 tbsp semolina

3 tbsp olive oil

Green salad to serve

For the mayonnaise:

4 tbsp mayonnaise

1 tbsp capers, drained and rinsed and roughly chopped

1 tbsp parsley, chopped

1 tbsp lemon juice

Pinch of cayenne pepper

In a large bowl, mix together the salmon, mashed potato, spring onions, peas or petit pois, parsley, lemon zest, salt and pepper. Add enough of the beaten egg to bind everything together.

Using wet hands (this will stop the mixture sticking to you) shape into fish cakes, big or small, it’s up to you, and then lightly coat each one all over with the semolina.

Heat the olive oil in large frying pan over a low-medium heat and cook the fishcakes for just a few minutes each side until golden. You may need to do this in a couple of batches, depending on the size of your frying pan. Take care not to have the heat too high as you want to make sure they are heated all of the way through.

While the fishcakes are cooking, you can mix together all of the ingredients for the mayonnaise. Season with salt and pepper.

Serve the hot fishcakes with the Caper and Lemon Mayonnaise and a green salad.


For Asian flavoured fishcakes, replace the lemon zest with lime zest and the swap the parsley for coriander. As for the mayonnaise, flavour it with lime juice, sweet chilli sauce, chopped roasted peanuts and chopped coriander.

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