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      Home snacktime – Squishy salmon fishcakes

      Preparation time: 20 minutes
      Cooking time: 25 minutes
      Serves: 2 adults and 2 children

      400 g / 14 oz potatoes, cut into large dices
      1 carrot, cut into small dices

      200 g / 7 oz salmon fillets, skin removed

      3 tablespoons sunflower oil

      1 small leek, thinly sliced

      25 g / 1 oz green beans, finely chopped

      2 tablespoons finely chopped flat-leaf parsley

      What to do?

      1. Cook the potatoes and carrot in boiling water for 15 minutes until tender. Drain and mash them together and set the mash aside to cool.
      2. Meanwhile, poach the salmon in simmering water for 5 minutes until cooked through, then allow to cool. Break up the fish into flakes, taking care to ensure that there are no bones.
      3. Heat 1 tablespoon of the oil in a large frying pan and fry the leek and beans for 5 minutes until tender. Stir them into the carrot and potato mash, then add the cooked salmon and the parsley to the mixture and stir again.
      4. Using your hands, mould the mixture into 2 large fishcakes and 2 smaller fishcakes. (or any other shape you like to make).
      5. Heat the remaining oil in a frying pan and cook the fishcakes for 5 minutes, turning once, until golden on both sides and warm through. Serve immediately with some peas.

      Source: Ella’s Kitchen