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Thrifty fishcakes recipe
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8 ratings
These fishcakes are not only delicious but with a few simple ingredients and some leftovers from your fridge, you can create flavourful and satisfying fishcakes that are perfect for any day of the week. See method
Ingredients
- 50g leftover leaves, such as spinach or watercress, plus extra to serve (optional)
- 350-400g leftover homemade or readymade potato salad
- 212g tin pink salmon, drained, skin and large bones removed
- 2 tbsp plain flour
- 1 large egg, lightly beaten
- 4 tbsp golden breadcrumbs
- 1½ tbsp sunflower or vegetable oil
Each serving contains
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Energy
3040kj
733kcal
37%
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Fat
44g
62%
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Saturates
5g
27%
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Sugars
4g
4%
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Salt
2.2g
36%
of the reference intake
Carbohydrate 45.5g
Protein 36.1g
Fibre 4.4g
Method
- Put the leaves in a colander and pour over boiling water to wilt. Squeeze out the water with the back of a spoon and drain on kitchen paper to remove any liquid. Crush the potato salad pieces a little with a potato masher or fork. Mix with the salmon and wilted leaves; season. Divide into 8 and shape into patties.
- Put the fl our, egg and breadcrumbs in 3 separate shallow bowls. Coat each fishcake in fl our, then dip in the egg and finally in the breadcrumbs, making sure they are all evenly covered. Transfer to a plate and put in the fridge for 15 mins.
- Heat the oil in a large frying pan over a mediumhigh heat and cook the fishcakes for 8-10 mins, turning halfway, until golden brown and piping hot throughout.
See more Fish recipes