This is a real family favourite; fluffy mash, tasty fish and easier to eat for kids
(3 votes)
Cook: 1 Hour
Serves: 4
Price: £1.78 per serving
Nutritional Information
Each 279g serving contains
Energy
2595kj
620kcal
2595kj
620kcal
31%
Fat
37.0g
37.0g
High
53%
53%
Saturates
8.3g
8.3g
Med
42%
42%
Sugars
1.2g
1.2g
Low
1%
1%
Salt
1.00g
1.00g
Med
17%
17%
of your reference intake.
Typical energy values per 100g:
930kj/222kcal
Typical energy values per 100g:
930kj/222kcal
Ingredients
325g peeled Maris Piper potatoes (or King Edward)
25g butter
400g cooked salmon
2 tbsp chopped curly parsley
2 large free-range eggs, beaten
150g pack Asda Dried Breadcrumbs
3 tbsp sunflower oil
6 tbsp oil
Method
1
Peel and boil the potatoes until tender. Drain, return to the pan and stand over a low heat to dry off excess moisture. Remove from the heat, then mash with the butter.
2
Skin and flake the cooked salmon, discarding the bones. Mix with the potato and parsley and season. Add a quarter of the eggs to the mixture. Leave until cold, then cover and refrigerate the rest of the egg.
3
Shape the mixture into 8 cakes. Put the remaining egg in one bowl and the breadcrumbs into another. Dip the fish cakes in one at a time into the egg and then the breadcrumbs.
4
Heat 3 tbsp oil in a non-stick frying pan and cook four fish cakes for 2 minutes on each side or until golden and hot all the way through. Keep warm while you cook the rest of the cakes in another 3 tbsp oil. Serve with salad leaves.