Salmon Fishcakes with Crunchy Salad

Golden crispy salmon patties served with a refreshing lemony salad for a light yet filling dinner.

SHOPPING LIST

• salmon fillets400g
• potatoes500g
• plain flour50g
• egg1
• panko breadcrumbs100g
• spring onions4
• lemon1
• mixed salad leaves200g
• cucumber0.5
• olive oil3 tbsp
• salt1 tsp
• black pepper1 tsp

METHOD

1. 1Boil the potatoes until soft, then mash and set aside to cool slightly.
2. 2Poach the salmon in simmering water for 5 minutes until cooked through, then flake.
3. 3Mix the mashed potato, flaked salmon, finely sliced spring onions, salt, and pepper together.
4. 4Shape the mixture into 8 patties, then coat each in flour, beaten egg, and breadcrumbs.
5. 5Heat olive oil in a frying pan and cook the fishcakes for 3-4 minutes each side until golden and crisp.
6. 6Slice the cucumber and toss with salad leaves and a squeeze of lemon juice.
7. 7Serve the fishcakes hot with the salad and lemon wedges.

Price this at your supermarkets Beanie compares real prices and fills the basket for you Share this recipe