For a simple salmon recipe that will leave everyone feeling satisfied, why not give these salmon and parsley fishcakes a go this week?
Salmon is packed with essential omega-3 oils that are essential for our health and help curb inflammation, protect heart health and lower blood pressure, amongst a whole host of other benefits.
By adding parsely into the mix, you’re also adding an excellent source of vitamin K and vitamin C, as well as a dose of iron.
Using floury potatoes means that this recipe has the carbs you’ll need to feel full, while the onion, lemon and spring onions add a wonderful flavour.
This recipe makes enough for eight people, so you can either serve up dinner for a crowd or make enough for your week’s lunches – it couldn’t be easier.
- 500g floury potatoes, peeled and cut into chunks
- 25g butter
- 2 x 213g cans salmon, drained
- 2tbsp chopped parsley
- grated zest 1 lemon
- 4 spring onions, thinly sliced
- 3tbsp oil
Boil the potatoes for 15 minutes or until tender. Drain, return to the pan and cover. Cook over the heat for 1-2 minutes to dry out. Mash well with the butter and seasoning, and allow to cool slightly.
Meanwhile, mix the salmon with the parsley, lemon zest and spring onions.
Mix the salmon mixture into the potato and, using damp hands, mould into 8 fishcakes. Chill for 30 minutes in the fridge.
Heat the oil in a large frying pan and fry the fishcakes in 2 batches for 3-4 minutes on each side until golden. Serve with a mixed salad.