Salmon Fishcakes

Name: Salmon Fishcakes
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 4 servings
Cuisine: Australian
Ingredients: 400g cooked salmon, flaked; 400g mashed potato; 2 tbsp dill, chopped; 2 tbsp spring onion, chopped; 1 tsp Dijon mustard; 1 egg; 100g breadcrumbs for coating; oil for frying; tartare sauce and lemon to serve

Crispy pan-fried salmon and potato fishcakes with dill and tartare sauce. Refrigerating the shaped patties for 30 minutes before frying helps them hold together in the pan instead of falling apart.

Total time

60 min

Prep

45 min

Cook

15 min

Difficulty

easy

Cuisine

Australian

Ingredients

400gcooked salmon, flaked

400gmashed potato

2 tbspdill, chopped

2 tbspspring onion, chopped

1 tspDijon mustard

1egg

100gbreadcrumbs for coating

oilfor frying

tartare sauce and lemonto serve

Instructions

Mix salmon, mashed potato, dill, spring onion, mustard and egg.

Shape into patties.

Coat in breadcrumbs.

Refrigerate 30 minutes.

Fry in oil 3–4 minutes per side.

Serve with tartare sauce and lemon.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

320

Protein

24.4g

Fat

18.2g

Carbs

16.2g

Fiber

Sodium

396mg

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