The best salmon fish cakes

• porcje: 4 servings
• czas aktywny: 20 minutes
• całkowity czas: 35 minutes

Składniki

450g floury potatoes cut into chunks

350g salmon (about 3 fillets)

2 tsp tomato ketchup

1 tsp English mustard

zest ½ lemon plus wedges to serve

1 heaped tbsp chopped parsley

1 heaped tbsp chopped dill

3 tbsp plain flour

1 egg beaten

100g dried breadcrumb

4 tbsp sunflower oil

salad to serve

Wskazówki

Heat the grill.

Place 450g floury potatoes, cut into chunks, in a pan of water, bring to the boil, cover and cook for 12-15 mins until tender. Drain and leave to steam-dry, then mash.

Meanwhile, season 350g salmon fillet and grill for 5-6 mins until just cooked. Cool for a few mins, then break into large flakes.

Mix the potato, 2 tsp tomato ketchup, 1 tsp English mustard, the zest of ½ lemon, 1 heaped tbsp chopped parsley, 1 heaped tbsp chopped dill and some seasoning. Lightly mix in the salmon, taking care not to break it up too much.

Shape into 4 large fish cakes.

Put 3 tbsp plain flour, 1 beaten egg and 100g dried breadcrumbs in 3 shallow dishes. Dip the cakes into the flour, dust off any excess, then dip in the egg, and finally coat in breadcrumbs.

Heat 4 tbsp sunflower oil in a large pan. Fry the cakes over a medium-low heat for 3-4 mins each side until deep golden and heated through.

Serve with salad and lemon wedges.

Wartości Odżywcze

• Kalorie: 506
• Tłuszcz Całkowity: 23 g
• Tłuszcz Nasycony: 3 g
• Sód: 0.9 mg
• Węglowodany Całkowite: 48 g
• Błonnik Pokarmowy: 4 g
• Cukry Całkowite: 2 g
• Białko: 26 g