Salmon fish cakes with pointed cabbage & chive soured cream

Name: Salmon fish cakes with pointed cabbage & chive soured cream
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 500 g Essential Large Potatoes (about 3); 213 g cans Essential Pink Salmon, drained; 1 Essential Lemon, scrubbed, zested and cut into wedges; 20 g pack chives, snipped, optional; 3 tbsp Essential Sunflower or Olive Oil, for frying; 1 tbsp Essential Butter; 1 Essential Pointed Spring Cabbage, shredded, any tough core discarded; 2 tsp granulated or caster sugar; 1 tsp Essential White Wine Vinegar; 150 ml pot Essential Soured Cream

Fish cakes can still feature on your weeknight meal plan if you use canned salmon; an economical but really flavourful choice for a family staple. This recipe costs under £2 a portion when using store-cupboard ingredients you already have at home.

Find more £2 recipes, the full store-cupboard list, and terms and conditions here.

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5 out of 5 stars(1) Rate this recipe

Gluten freeHealthyHigh in omega 31 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook20 mins
Total time35 mins
PlusCooling and chilling

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Ingredients

500g Essential Large Potatoes (about 3)
2 x 213g cans Essential Pink Salmon, drained
1 Essential Lemon, scrubbed, zested and cut into wedges
½ x 20g pack chives, snipped, optional
3 tbsp Essential Sunflower or Olive Oil, for frying
1 tbsp Essential Butter
1 Essential Pointed Spring Cabbage, shredded, any tough core discarded
2 tsp granulated or caster sugar
1 tsp Essential White Wine Vinegar
½ x 150ml pot Essential Soured Cream

Method

Prick the potatoes all over and microwave on high for about 10 minutes, or until cooked, turning halfway. When cool enough to handle, break up the potatoes and mash in a mixing bowl. Any tougher bits of skin can be chopped.
Tip the salmon and lemon zest plus ½ the chives into the potato. Season, then squish into a cohesive mixture. Shape into 8 patties and transfer to a plate. Chill for 15 minutes to firm.
Heat 1 tbsp oil in a large frying pan and fry the fish cakes in 2 batches for 4-5 minutes on each side, until golden and piping hot throughout. Meanwhile, melt the butter with 1 tbsp oil in another frying pan. Add the cabbage and sugar, and fry for 8-10 minutes, until the cabbage is cooked and catching in places. Finish with the vinegar and seasoning.
Mix the remaining chives into the soured cream and season. Serve the fish cakes with the cabbage, a lemon wedge and a dollop of the chive soured cream.

Cook’s tip

If you don’t have a microwave, chop the potato into even cubes, skin on, and boil or steam until tender. The soured cream can be swapped for mayonnaise or tartare sauce.