Salmon & asparagus cakes with cucumber


250g baby new potatoes, halved
100g pack asparagus tips
170g pack Waitrose Poached Scottish Salmon Fillets With Lemon And Herb, skinned and flaked
1 tsp wholegrain mustard
½ cucumber, deseeded and sliced
1 tbsp balsamic vinegar
1 tbsp oil
1 tbsp chopped dill


1. Cook the potatoes in some boiling water for 12 minutes, adding the asparagus for a further 2 minutes. Drain and cool under cold water.

2. Roughly mash the potatoes and thinly slice the asparagus. Stir in the flaked salmon, mustard and seasoning. Divide into 4 cakes and place in the fridge for 5-10 minutes.

3. Mix together the cucumber and vinegar. Heat the oil in a frying pan and fry the cakes for 3 minutes each side until golden. Serve with the cucumber salad and sprinkle with the dill. 

Gluten free

Rich in omega 3 

  • Total time: 30 minutes 30 minutes

Serves: 2

Nutritional Info

Typical values per serving:

Energy 1,402kJ
Fat 15.8g
Saturated Fat 2.9g
Carbohydrate 25.2g
Sugars 5.8g
Protein 22.9g
Salt 1.2g
Fibre 3g

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This recipe was first published in Thu Jun 08 10:15:00 BST 2017.