These delicious lemon and salmon fishcakes have a nice fresh flavour and are perfect with some zesty mayonnaise.
Serves 4
Takes about 40 minutes to make, plus chilling
Per serving:
588kcals
33.7g fat (5.1g saturated)
30.9g protein
43.2g carbs
5g sugar
1.4g salt
1. Cook the potatoes in a pan of boiling water for 15 minutes, until tender. Drain, mash, and season.
To freeze: at the end of step 2, cover the fishcakes and freeze until solid. Put in a container and freeze for up to 1 month. Thaw at room temperature until defrosted.
2. Add the salmon, lemon zest and juice, mayonnaise and spring onions to the potato. Mix well. Using floured hands, shape into 8 chunky fishcakes. Cover and chill for 30 minutes, or overnight (or see freezing tip).
3. Heat the oil in a large frying pan over a medium heat. Cook the fishcakes, in batches, for 3-4 minutes each side, until golden.
4. Serve with lemon wedges, extra mayonnaise and a green salad.
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