Potato and salmon cakes

Prep: 20 mins
Cook: 10 mins
Potato and salmon cakes
This is a tasty, budget friendly meal to make from left over mashed potatoes and tinned salmon.

500g cold cooked mashed potato

213g tinned pink salmon, drained, any bones and skin removed

2 tbsp chopped fresh parsley

Zest 1 lemon

2 tbsp plain flour

2 tbsp vegetable oil

Place the mashed potato in a bowl and flake the salmon into the potatoes using a fork, add the parsley, lemon zest and season with salt and freshly ground pepper. Combine thoroughly.

Shape the mixture into 8 small cakes with damp hands.

Dust in flour.

Place in the fridge to firm up for 10-20 minutes.

Heat the oil in a non-stick frying pan and fry the fish cakes for 4-5 minutes on each side over a medium heat until cooked through.

Drain on kitchen paper.

Serve with vegetables of choice or a simple salad.


Preparation Time
20 minutes

Cooking Time
10 minutes

Main ingredients
Flour, Fish, Vegetables, Oil

Recipe Type
Starters, Budget, Family Dinners, Kids Food, Quick Meals, Snacks

Level of Difficulty

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