Salmon and potato fish cakes

Name: Salmon and potato fish cakes
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Ingredients: 600 g floury potatoes, peeled and cut into chunks; 2 tins salmon, drained, skin and large bones removed (213 g each); 4 spring onions (scallions), finely sliced; 1 lemon, zested, then cut into wedges; 50 g plain flour (all-purpose flour); 2 eggs, beaten; 100 g panko or dried breadcrumbs; 3 tbsp vegetable oil; salt and black pepper; 2 tbsp fresh parsley or dill, chopped

25 min prep · 25 min cooking · serves 4

Crisp-coated fish cakes made from tinned salmon, mashed potato, spring onion and lemon. An affordable way to get fish on the table that also freezes well.

Make ahead
Freezer friendly
Kid friendly
Nut-free
Dinner
Budget friendly

Ingredients

600 g floury potatoes, peeled and cut into chunks
2 tins salmon, drained, skin and large bones removed (213 g each)
4 spring onions (scallions), finely sliced
1 lemon, zested, then cut into wedges
50 g plain flour (all-purpose flour)
2 eggs, beaten
100 g panko or dried breadcrumbs
3 tbsp vegetable oil
salt and black pepper
2 tbsp fresh parsley or dill, chopped · can skip

Method

Boil the potatoes in salted water for 15 minutes, until tender. Drain, leave to steam dry for 2 minutes, then mash without milk or butter and leave to cool for 10 minutes.
Flake the salmon into the mash with the spring onions, lemon zest, herbs, if using, salt and pepper, and mix gently.
Shape into 8 cakes about 2 cm thick. Chill for 20 minutes, or up to a day, to firm up.
Put the flour, eggs and breadcrumbs in three shallow bowls. Coat each cake in flour, then egg, then crumbs.
Heat the oil in a large frying pan over a medium heat and fry the cakes for 3 to 4 minutes on each side, until golden and hot all the way through.
Serve with the lemon wedges.