Salmon fishcakes recipe
Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 2
1 x 213g tin wild red salmon, drained
1dsp flat-leaf parsley, finely chopped
4 cornichons, halved and finely chopped
zest and juice ½ lemon
2 small baking potatoes (approx 300g/10oz), peeled
1 egg, beaten
50g (2oz) Lemon and pepper crust (from Waitrose)
1tsp light olive oil
1 Preheat the oven to 200 C, 180 C fan, 400 F, gas 6, and place a baking tray in the oven to heat up.
2 Place the salmon in a mixing bowl with the parsley, cornichons, lemon zest and juice. Season to taste.
3 Cut the potatoes and steam for 15 to 20 minutes until soft. Mash and mix with the salmon. Divide into four and shape into fishcakes. Chill in the fridge for 15 minutes.
4 Dip the fishcakes into the beaten egg, then the lemon and pepper crust. When the baking tray is hot, remove from the oven and brush with a little olive oil. Place the fishcakes on top, drizzle with the remaining oil and bake for 10 minutes until crisp, brown and hot.
Per serving: 420cals, 12g fat, 2.5g saturated fat, 45g carbohydrate
