Fish cakes

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olive magazine

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Recipe by olive magazine

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1. Mix the salmon, mash, dill and lemon zest together and add enough egg to bind everything without making the mixture too soft. Shape into 2 large or 4 small cakes and put in the fridge to chill for 5 minutes.
2. Dust the cakes in flour and then fry them gently in a little oil on each side until they brown. Throw in the capers and a knob of butter, and brown briefly. Serve the cakes with the buttery capers and a winter-ish salad.

Per serving

415 kcalories, protein 22.3g, carbohydrate 27g, fat 25.1 g, saturated fat 7.2g, fibre 1.8g, salt 1.74 g

Latest comments and suggestions

• Dory

  02 December 2007

  Dory rated and commented on this recipe

  

  This is a delicious recipe, easy to make and healthier than fish fingers. My 2 year old daughter loves these.

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• tuffit

  30 January 2008

  tuffit rated and commented on this recipe

  

  My husband and I REALLY enjoyed these, as did my 2 year old! Very easy to make andd with on-hand ingredients.

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• Louise

  17 February 2008

  Louise rated and commented on this recipe

  

  This is delicious. A very quick and easy dish and one I shall be doing again!

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• sheena

  27 March 2008

  sheena rated and commented on this recipe

  

  loved these fish cakes quick & easy to make. i made them a bit too soft so cooked them in the oven they turned out better than the fried. also didn't need to use flour

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• Thomo26

  29 July 2008

  Thomo26 commented on this recipe

  it was nice to eat but nothing can beat my mum's fish cakes

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• Kate Freyburg

  24 September 2008

  Kate Freyburg rated and commented on this recipe

  

  I was in a hurry and no time to let the mash cool down. Big mistake for despite leaving the fishcakes to cool, they were too soft. Also had no dill and used parsley. However they were very nice despite being soft and squashy. I just fried up some potatoes and served with homemade coleslaw and grren salad. We scoffted the lot and did not feel too full afterwards.

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• jvcg

  24 November 2008

  jvcg rated and commented on this recipe

  

  This is a good quick supper and a brilliant way to use up leftover mash. I used tuna as I didn't have any tinned salmon and that worked fine. I also squeezed in some extra lemon with the butter and capers. Super speedy.

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Ingredients

• 200g tin of salmon , drained and flaked
• 200g mashed potato (use leftovers)
• 1 tbsp dill , chopped
• 1 lemon , zested
• 1 egg , lightly beaten
• flour for dusting
• oil for frying
• 1 tbsp capers , rinsed and drained
• butter

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Difficulty and servings

Serves 2

Preperation and cooking times

Ingredients

• 200g tin of salmon , drained and flaked
• 200g mashed potato (use leftovers)
• 1 tbsp dill , chopped
• 1 lemon , zested
• 1 egg , lightly beaten
• flour for dusting
• oil for frying
• 1 tbsp capers , rinsed and drained
• butter

Per serving

415 kcalories, protein 22.3g, carbohydrate 27g, fat 25.1 g, saturated fat 7.2g, fibre 1.8g, salt 1.74 g

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