Super-easy salmon fishcakes
- Nadiya Hussain
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Serves 8
Easy
Prep: 20 mins
Cook: 35 mins
A star rating of 4.8 out of 5.55 ratingsRate
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Nadiya’s recipe is a great way to introduce more fish into your kids’ diet, as well as being incredibly easy to make. It uses garam masala for light spice and a mix of herbs for freshness
Easily doubled
Easily halved
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Ingredients
Nutrition
Units:
MetricUS
-
1 tbsp neutral oil such as vegetable
plus extra for forming the fishcakes
-
4 salmon fillets
(around 400g)
-
800g potatoes
mashed and cooled
-
10g dill
finely chopped
-
10g coriander
finely chopped
-
10g chives
finely chopped
-
2 tsp chilli flakes
(or to taste)
-
2 tsp garam marsala
-
1 egg
-
100g golden breadcrumbs
-
lemon wedges and lettuce leaves
to serve
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Nutrition: per serving
-
kcal275
-
fat13g
-
saturates4g
-
carbs25g
-
sugars2g
-
fibre2g
-
protein15g
-
salt0.91g
low
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Method
-
step 1
Heat the oil in a frying pan over a high heat and add the salmon, skin-side down. Cover and fry for 3-4 mins on each side until cooked through. Take off the heat and leave to cool. Remove the skin, flake the fish and set aside.
-
step 2
Heat the oven to 200C/180C fan/gas 6. Line 2 large baking trays with baking parchment. Put the mashed potatoes in a bowl and break up using the back of a spoon. Add the dill, coriander, chives, 1 tsp salt, chilli flakes and the garam masala and mix well.
-
step 3
Stir in the egg, then add the breadcrumbs and flaked fish, and combine well.
-
step 4
Using oiled hands, roll the mixture into balls that are 180g each. Flatten into patties (7-8cm in diameter) and put on the prepared trays. Brush all over with oil and bake for 25 mins, until golden and heated through. Remove from the oven and leave for 5 mins before serving with lemon wedges and lettuce on the side.
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A star rating of 4.8 out of 5.55 ratings
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