When it comes to delicious budget cooking, these salmon fish cakes are a winner every time. They’re packed with flavour thanks to the chives and lemon and are lovely and light with fluffy mashed potato mixed throughout. Swapping out expensive fresh salmon, this recipe uses the tinned version to keep it budget-friendly without compromising on taste. They’re lovely served with a fresh salad and a squeeze of lemon over the top and leftovers are easily reheated for lunch the next day. Enjoy!
- Sea salt and freshly ground black pepper
- 50g frozen peas
- 600g potatoes, peeled, chopped into 1cm pieces
- 2 x 180g tins of quality salmon
- ½ a bunch of fresh chives, finely chopped
- Zest of 1 lemon
- 1 tablespoon plain flour, plus extra for dusting
- 1 large free-range egg
- Olive oil
- Place large saucepan over a high heat and half fill with water and a pinch of salt. Bring to the boil then add potatoes and reduce heat to simmer for 10 minutes or until potatoes are cooked through. Add peas in the last 2 minutes of cooking. Once cooked, drain the potatoes and peas in a colander and leave to cool completely.
- Drain salmon in a sieve over the sink, then add to a large bowl with chives. Use a fork to flake salmon into small chunks. Crack in the egg and season with pepper.
- Once the potatoes and peas are cool, mash them well, then add to the salmon mixture and mix together well.
- Sprinkle a little flour over a clean work surface and onto a large plate. Divide the mixture into 8 and use your hands to pat and shape each ball into a fishcake, roughly 2cm thick.
- Place them onto the floured plate, dusting your hands and the top of each fish cake lightly with flour as you go.
- Place a large frying pan on medium heat and add 1 tablespoon of olive oil.
- Carefully add fishcakes to the pan and cook for 3 to 4 minutes on each side, or until crisp and golden, turning carefully halfway through.
- Serve with a squeeze of lemon and a fresh salad.