Salmon fish cakes

Serves:

4

Time:

45 min

Fish cakes make a delicious starter served with a spicy chutney or make them into a main meal with jacket potato and a crisp salad

Ingredients

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• small tin pink salmon, drained and flaked (remove any bones)
• 400g potatoes, boiled and mashed
• 100g tomatoes, finely chopped
• 4 tbsp fresh parsley, finely chopped
• 2 tbsp natural yoghurt
• 100g fresh wholemeal breadcrumbs
• 50g Cheddar cheese, grated
• 1 egg, beaten
• freshly ground black pepper

Method

1. Preheat the oven to 200ºC or gas mark 6.

2. Mix the cold mashed potato in a bowl with the salmon, tomatoes, half of the chopped parsley, 25g of the fresh breadcrumbs, the yoghurt and pepper.

3. In a separate bowl, combine the rest of the breadcrumbs with the parsley and grated cheese.

4. Shape the fish mixture into eight round fish cakes, coat each one in a little beaten egg and then the breadcrumb mixture. Bake on a greased baking tray in the oven for 15 minutes until they’re golden brown.

Other options

Try experimenting with different types of fish.

Hot tips: Do not add milk, butter or margarine to the mashed potato it can make the fish cakes difficult to handle and they may fall apart.

Nutritional information

Allergy advice

Contains: eggs, milk, wheat (gluten), fish

Food safety tips

Always wash your hands, work surfaces, utensils and chopping boards before you start cooking. Girls and women who might have a baby one day, plus pregnant and breastfeeding women, shouldn’t eat more than two portions of oily fish a week.