Salmon fishcakes or Veggie potato cakes


For 5 fishcakes or potato cakes:

  • 140g boiled potatoes
  • 10ml extravirgin olive oil
  • Juice of one fifth of a lemon
  • 1tsp hellmans mayo
  • Salt and pepper
  • Pinch of nutmeg
  • 30g peas
  • Fresh chives, dill and parsley
  • 75g tinned salmon (drained weight), mashed, and stirred in with a squirt of hellmans mayo
  • Veggie alternative: 60g cooked broccoli and 25g grated cheddar cheese

For coating the fishcakes or potato cakes:

  • About 25g flour
  • Half a beaten egg
  • About 35g fine polenta

Protected Area

This content is password-protected. Please verify with a password to unlock the content.