Salmon cakes with lemon mayo

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olive magazine

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Recipe by olive magazine

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1. Mix the mash, salmon and spring onion with half the egg. Season. Shape the mixture into 4 small cakes. Dust with flour then dip into the remaining egg and then the breadcrumbs. Rest for 5 minutes in the fridge. Fry gently in oil for 3-4 minutes each side until golden. Serve with the lemon mayo and salad.

Per serving

720 kcalories, protein 26.8g, carbohydrate 39.2g, fat 51.8 g, saturated fat 9.7g, fibre 1.9g, salt 1.82 g

Latest comments and suggestions

• Sunshine Restaurant

  15 February 2008

  Sunshine Restaurant commented on this recipe

  The spring onion seems to be missing from the ingredients list.

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• Tora

  19 February 2008

  Tora rated and commented on this recipe

  

  Very nice! I couldn't get tinned salmon so used fresh cooked and it worked out really well. But yes, it would be nice to know how many spring onions one should put in there...

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• recipes

  23 May 2008

  recipes rated and commented on this recipe

  

  Very nice - again, couldn't get tinned so used fresh.

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• Woody

  31 July 2008

  Woody rated and commented on this recipe

  

  I used two spring onions for this and golden breadcrumbs as had no bread in the house to make real ones! Very tasty and perfect with salad for a light evening meal. My other half wants me to double it next time!!

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Ingredients

• 200g mashed potatoes (use leftovers or buy ready made)
• 200g tinned, red salmon , bones and skin removed
• 1 egg , beaten
• flour
• 4 tbsp breadcrumbs
• oil for frying
• 3 tbsp mayonnaise mixed with ½ tbsp lemon juice

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Difficulty and servings

Serves 2

Preperation and cooking times

Ingredients

• 200g mashed potatoes (use leftovers or buy ready made)
• 200g tinned, red salmon , bones and skin removed
• 1 egg , beaten
• flour
• 4 tbsp breadcrumbs
• oil for frying
• 3 tbsp mayonnaise mixed with ½ tbsp lemon juice

Per serving

720 kcalories, protein 26.8g, carbohydrate 39.2g, fat 51.8 g, saturated fat 9.7g, fibre 1.9g, salt 1.82 g

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