Serves 4


  • 200 g Salmon fillet, skin and any pins removed 450 g mashed potato Zest of 1 lemon 1 tbsp. chopped fresh parsley1tbsp. Chopped fresh dill Vegetable oil to grease 3 tbsp. plain flour 1 egg beaten 100 g dried breadcrumbs Salad leaves, to serve


·         Flake the salmon and mix with the mashed potato, lemon zest and fresh herbs.  Season with black pepper and mix well.

·         Divide the mixture into 4 and shape into round patties.  Place on a plate, cover and chill in the fridge for 20-30 minutes.

·         Preheat oven to 180C/Gas 4. Grease a baking tray with oil.

·         Place the flour, egg and breadcrumbs into three separate, shallow bowls.

·         Remove the fishcakes from the fridge and dip each into the flour.

·         Shake off any excess flour, then dip into the egg and finally coat in the breadcrumbs.

·         Place the fishcakes on the prepared baking tray and bake in the oven for 15-20 minutes until crisp and golden on the outside.  Serve with salad leaves