An easy, breezy salmon fish cakes recipe that's loaded with extra protein thanks to broad beans and peas. It's a good 'un.
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Still got yoghurt left over?
There's nothing more annoying than a half-empty pot of yoghurt in the back of the fridge. Plan your next meal and save it from the bin.
There's nothing more annoying than a half-empty pot of yoghurt in the back of the fridge. Plan your next meal and save it from the bin.
Serves
4
Maris Piper Potato
Yoghurt
Hot Smoked Salmon
Frozen Pea
Frozen Broad Bean
Fresh Dill
Fresh Parsley
Plain Flour
Egg
Panko Breadcrumbs
Lemon
Cucumber
Red Onion
Chilli Oil
Olive Oil
Salt
Black Pepper
Still got yoghurt left over?
There's nothing more annoying than a half-empty pot of yoghurt in the back of the fridge. Plan your next meal and save it from the bin.
There's nothing more annoying than a half-empty pot of yoghurt in the back of the fridge. Plan your next meal and save it from the bin.
Serves
4
Maris Piper Potato
Yoghurt
Hot Smoked Salmon
Frozen Pea
Frozen Broad Bean
Fresh Dill
Fresh Parsley
Plain Flour
Egg
Panko Breadcrumbs
Lemon
Cucumber
Red Onion
Chilli Oil
Olive Oil
Salt
Black Pepper
Unlock Mob Premium
Still got yoghurt left over?
There's nothing more annoying than a half-empty pot of yoghurt in the back of the fridge. Plan your next meal and save it from the bin.
There's nothing more annoying than a half-empty pot of yoghurt in the back of the fridge. Plan your next meal and save it from the bin.
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Step 1.
Peel and roughly chop the potatoes. Tip them into a pan and cover with cold water. Generously salt and place over a medium heat. Once simmering, cook for 10-12 minutes until tender. Drain and mash with a spoonful of yoghurt. Set aside to cool a little.
Step 2.
Flake the salmon into large pieces. Pour a boiled kettle over the peas and broad beans and let sit for a minute or two before draining. If you like, you can peel the tough outer skin from the broad beans, but this is optional. Finely chop the herbs.
Step 3.
Tip the peas, broad beans and salmon into the bowl of mash and fold them together. Don’t overwork the mix or you’ll break down the fish too much, we want nice big flakes in there. Add two thirds of the herbs and the zest of two lemons. Season with lots of black pepper and salt and then form into little fish cakes. Roll them through flour, then beaten egg then in the panko breadcrumbs and then chill for 10-15 minutes.
Step 4.
Cut the cucumber and red onion into slices and toss together with the remaining herbs, salt, lemon zest and juice. Drizzle with olive oil and set aside.
Step 5.
Preheat a frying pan over a medium heat. Add a generous glug of olive oil and once hot, add the fishcakes. Fry gently on either side, turning now and then, until golden brown and hot throughout.
Step 6.
Season with flaky salt and divide between plates. Serve with cucumber salad, lemon wedges and a dollop of yoghurt topped with chilli oil.
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Notes (2)
E
Emily F.
4 days ago
I make these weekly, bit of a faff but worth it. I add cheese and butter to the mash too mmm
C
C W.
4 months ago
Really delicious! I made it with tinned salmon, only had mixed frozen veg (pea, corn + carrot) & didn't have any broad beans. Turned out great!
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