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Thrifty fishcakes recipe

5 ratings

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

Each serving contains

Energy
3040kj
733kcal 37%
Fat
44g 62%
Saturates
5g 27%
Sugars
4g 4%
Salt
2.2g 36%

of the reference intake
Carbohydrate 45.5g Protein 36.1g Fibre 4.4g

Method

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