These salmon fishcakes are so easy to make and are suitable for the whole family. You could replace the salmon with other fish such as cod, tuna or haddock.
Serves 4
Ingredients:
- 200g salmon fillets or 1 x 200g tin wild red salmon
- 4 medium potatoes, peeled and chopped
- 1 medium onion, peeled and chopped
- 1 tbsp olive oil
- 1 egg, beaten
- 2 tbsp fresh parsley, chopped
- 1 tbsp butter
Method
- If using fresh salmon, bake for 20 minutes until cooked.
- Boil the potatoes until tender, approximately 20 minutes. Drain and mash.
- Sauté the onion in the olive oil for a few minutes until transparent.
- In a large bowl, mix all the ingredients together (except the butter) to form 8 small fishcakes.
- Place in the fridge for 1 hour before cooking – this will firm them up.
- Gently fry in butter until crisp on both sides and serve with your choice of vegetables or salad.
