Smoked Salmon Fish Cakes

Simple fishcakes made with mashed potato and smoked salmon, breaded and fried until golden-brown, then finished in the oven.

Dinner Quick Seafood Salmon Potato

Estimated Nutrition

Calories

296.1

kcal / serving

1184.2 kcal total

Carbs

25.4g

per serving

101.5 g total

Fat

15.6g

per serving

62.4 g total

Protein

13.5g

per serving

54.1 g total

Cook Time

minutes

Serves

fishcakes

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Mayonnaise

splash

Sweet Chilli Sauce

Dairy

piece

Egg

large free-range, yolk separated from white

100

Milk

GrainsCereals

Breadcrumb

dried

NutsSeeds

tbsp

Dill

fresh, chopped

OilsFats

tbsp

Sunflower Oil

Seafood

115

Smoked Salmon

chopped, can use trimmings

Vegetables

300

Potato

boiled and made into a dry mash

tbsp

Caper

chopped

Method

Combine mashed potatoes, mayonnaise, egg yolk, and sweet chilli sauce in a bowl.

Stir in the chopped smoked salmon, capers, and dill.

Shape the mixture into fishcake rounds.

Whisk the milk and egg white together in a shallow bowl.

Coat each fishcake in the milk mixture then dredge in breadcrumbs until covered.

Chill the fishcakes in the fridge until ready to cook.

Preheat the oven to 160°C.

Fry the cakes in oil until golden-brown on both sides.

Transfer to a tray and bake in the oven for eight minutes.