Salmon, spinach and dill fishcakes
A family favourite, these delicious salmon fishcakes can be on the table in less than
Feeding a crowd can be hard work, especially during the week, but this recipe provides a family-friendly meal in one easy-to-make package. Use up leftover mashed potato and they’ll be even speedier to prepare.
Serve with a crisp green salad and lemon wedges for squeezing.
SALMON, SPINACH AND DILL FISHCAKES
Preparation and cooking time: 50 mins
Makes 8 large fishcakes
750g potatoes, peeled and cut into chunks
425g tinned pink salmon
1 tbsp dill, finely chopped
Zest of 1 lemon
Salt and pepper
4 tbsp flour
1 egg, lightly beaten
100g panko or dried breadcrumbs
2 tbsp olive oil
1. Place a large pan of salted water over a high heat and bring to the boil. Add the potatoes, bring back to the boil, then simmer for 15-20 minutes or until very tender.
2. Place the spinach in a sieve over a bowl. Once the potatoes are cooked, pour some of the cooking water over the spinach to wilt. Tip the potatoes into a colander and allow to steam dry, then mash.
3. Meanwhile, drain the salmon and flake with a fork.
4. Squeeze as much excess water out of the spinach as possible and roughly chop.
5. Combine the mashed potato with the salmon, spinach, dill and lemon zest. Season.
6. Put the flour, egg and breadcrumbs into three shallow dishes.
7. Flour your hands and shape the potato mixture into eight fishcakes.
8. Dip each fishcake into the flour, dusting off any excess, then into the egg, and finally coat in breadcrumbs.
9. Heat the oil in a large frying pan over a low to medium heat.
10. Add the fishcakes to the pan. Cook for 5-7 mins on each side until golden brown. Drain on kitchen paper.
11. Serve immediately.