Salmon fishcakes


  • 500g cold cooked mashed potato
  • 213g can pink salmon, drained, any bones and skin removed
  • 2tbsp chopped fresh parsley
  • Grated zest 1 lemon
  • 2tbsp plain flour
  • 2tbsp vegetable oil


    step 1

    Place the mashed potato in a bowl. Flake the salmon into the potatoes, add the parsley and lemon zest and season with salt and freshly ground pepper. Mix well.

    step 2

    Shape the mixture into 8 small cakes with damp hands. Dust in flour. You can make the fishcakes in advance and chill at this stage until ready to cook

    step 3

    Heat the oil in a non-stick frying pan and fry the fish cakes for 4-5 mins on each side over a medium heat until cooked through. Serve with salad.