Thrifty fishcakes recipe
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- Serves 2
- 35 mins to prepare and 10 mins to cook
- 733 calories / serving
- Freezable
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
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Shop ingredientsEach serving contains
- Energy
- 3040kJ 733.0kcal
- Fat
- 44g
- Saturates
- 5g
- Sugars
- 4g
- Salt
- 2.2g
of the Reference intake
Carbohydrate 45.5gProtein 36.1gFibre 4.4g
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- 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
