Speedy salmon fish cakes

Name: Speedy salmon fish cakes
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 213 g can Essential Waitrose Wild Pink Salmon, drained; 400 g essential Mashed Potato; 2 Essential Salad Onions, finely sliced; 1 Essential Lemon (scrubbed), zest of all, juice of 1/2, rest in wedges; 1 Essential Free Range White Egg, beaten; 75 g dried white breadcrumbs; 3 tbsp Essential Olive Oil; 2 Essential Little Gem, trimmed and shredded; 200 g Essential Radish, trimmed and sliced; Tartare sauce, to serve (optional)

These zesty fish cakes are made with canned pink salmon and ready-made mash, so they’re great value and quick to cook. You can also prepare and chill them in advance if that makes life easier.

4 out of 5 stars(10) Rate this recipe

HealthyHigh in omega 31 of your 5 a day

Serves4
CourseMain meal
Prepare20 mins
Cook10 mins
Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

213g can Essential Waitrose Wild Pink Salmon, drained
400g essential Mashed Potato
2 Essential Salad Onions, finely sliced
1 Essential Lemon (scrubbed), zest of all, juice of 1/2, rest in wedges
1 Essential Free Range White Egg, beaten
75g dried white breadcrumbs
3 tbsp Essential Olive Oil
2 Essential Little Gem, trimmed and shredded
200g Essential Radish, trimmed and sliced
Tartare sauce, to serve (optional)

Tip the salmon into a large mixing bowl. Add the mashed potato, salad onions and lemon zest; season. Use a fork to bring everything together, mashing in any bones and making sure the salad onions and salmon are evenly dispersed through the mash. Shape into 8 even fish cakes.
Put the beaten egg in a shallow bowl, then spread the breadcrumbs over a plate. One at a time, coat the fish cakes in the egg, then coat in the breadcrumbs.
Heat 2-3 tbsp oil in a large frying pan over a medium-high heat and fry the fish cakes for 3-4 minutes on each side until golden and piping hot (cook in batches, if needed). Meanwhile, make a salad with the little gem and radishes. Whisk together the lemon juice and remaining 1 tbsp oil, season and dress the salad. Serve the fish cakes and salad with the lemon wedges and tartare sauce, if liked.

Cook’s tip

Leftovers, dried breadcrumbs. Scatter over macaroni cheese, add to mince to bulk out burgers and meatballs, or mix with pesto to press onto chicken breasts or salmon before baking.

Typical values per serving when made using specific products in recipe