Salmon fishcakes

Serves 4

  • sea salt and freshly ground black pepper

  • 50 g fresh or frozen peas

  • 600 g potatoes

  • ½ a bunch of fresh chives

  • 2 x 180g tins of quality salmon

  • 1 lemon

  • 1 tablespoon plain flour, plus extra for dusting

  • 1 large free-range egg

  • olive oil

This recipe is so tasty that it's a really good idea to double or triple the quantities and freeze batches for another day – just make sure you defrost them thoroughly before using, then follow the cooking instructions below.



1. Half-fill a large saucepan with cold water and add a tiny pinch of salt.



2. Place on a high heat and bring to the boil. Meanwhile…



3. If using fresh peas, pod them into a bowl, then leave to one side.



4. Use a Y-shaped peeler to peel the potatoes, then chop into 1cm chunks on a chopping board.



5. Once the water is boiling, carefully add the potatoes, bring back to the boil, then turn the heat down to medium and simmer gently for around 10 minutes, or until cooked through, adding the peas for the last 2 minutes. Meanwhile…



6. Finely chop the chives and add them to a mixing bowl.



7. Drain the salmon in a sieve over the sink .



8. Add the salmon to the bowl, using a fork to flake it into small chunks.



9. Once cooked, drain the potatoes and peas in a colander over the sink then leave them to cool completely. Meanwhile…



10. Use a microplane to finely grate the lemon zest, then add it to the bowl along with the flour.



11. Crack in the egg and season with a tiny pinch of pepper.



12. Once cool, tip the potatoes and peas back into the pan and use a potato masher to mash them really well.



13. Add the mash to the bowl, then mix together until really well combined.



14. Sprinkle a little flour over a clean work surface and onto a large plate.



15. Divide the mixture into 8 and use your hands to pat and shape each ball into a fishcake, roughly 2cm thick.



16. Place them onto the floured plate, dusting your hands and the top of each fish cake lightly with flour as you go.



17. Place a large frying pan on a medium heat and add 1 tablespoon of olive oil.



18. Carefully place the fishcakes into the pan and cook for 3 to 4 minutes on each side, or until crisp and golden, turning carefully with a fish slice.



19. Cut the zested lemon into wedges.



20. Serve the fishcakes with some seasonal green veg or a fresh green salad and lemon wedges for squeezing over.



Jamie's top tip: This is recipe is just as delicious made with tinned tuna, or you could swap the regular potatoes for a few sweet potatoes.



Nutritional Information

Salmon fishcakes

With sweet peas

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A delicious favourite at home, this is a great recipe to get the kids cooking, plus it’s super-tasty too.
Serves 4
1h 30m
Not too tricky
Print this recipe
Method

This recipe is so tasty that it's a really good idea to double or triple the quantities and freeze batches for another day – just make sure you defrost them thoroughly before using, then follow the cooking instructions below.

1. Half-fill a large saucepan with cold water and add a tiny pinch of salt.

2. Place on a high heat and bring to the boil. Meanwhile…

3. If using fresh peas, pod them into a bowl, then leave to one side.

4. Use a Y-shaped peeler to peel the potatoes, then chop into 1cm chunks on a chopping board.

5. Once the water is boiling, carefully add the potatoes, bring back to the boil, then turn the heat down to medium and simmer gently for around 10 minutes, or until cooked through, adding the peas for the last 2 minutes. Meanwhile…

6. Finely chop the chives and add them to a mixing bowl.

7. Drain the salmon in a sieve over the sink .

8. Add the salmon to the bowl, using a fork to flake it into small chunks.

9. Once cooked, drain the potatoes and peas in a colander over the sink then leave them to cool completely. Meanwhile…

10. Use a microplane to finely grate the lemon zest, then add it to the bowl along with the flour.

11. Crack in the egg and season with a tiny pinch of pepper.

12. Once cool, tip the potatoes and peas back into the pan and use a potato masher to mash them really well.

13. Add the mash to the bowl, then mix together until really well combined.

14. Sprinkle a little flour over a clean work surface and onto a large plate.

15. Divide the mixture into 8 and use your hands to pat and shape each ball into a fishcake, roughly 2cm thick.

16. Place them onto the floured plate, dusting your hands and the top of each fish cake lightly with flour as you go.

17. Place a large frying pan on a medium heat and add 1 tablespoon of olive oil.

18. Carefully place the fishcakes into the pan and cook for 3 to 4 minutes on each side, or until crisp and golden, turning carefully with a fish slice.

19. Cut the zested lemon into wedges.

20. Serve the fishcakes with some seasonal green veg or a fresh green salad and lemon wedges for squeezing over.

Jamie's top tip: This is recipe is just as delicious made with tinned tuna, or you could swap the regular potatoes for a few sweet potatoes.

Making sure children get the right nutrition is very important to us, so for more guidance on cooking for kids, please click here.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 383
  • Carbs 31.9g
  • Sugar 1.5g
  • Fat 16.5g
  • Saturates 2.8g
  • Protein 25g
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • sea salt and freshly ground black pepper

  • 50 g fresh or frozen peas

  • 600 g potatoes

  • ½ a bunch of fresh chives

  • 2 x 180g tins of quality salmon

  • 1 lemon

  • 1 tablespoon plain flour, plus extra for dusting

  • 1 large free-range egg

  • olive oil