Salmon & rosti fishcakes


400g King Edward potatoes
400g sweet potatoes
2-3 tbsp olive oil
1 small onion, finely diced
160g kiln-roasted salmon, flaked
½ x 20g pack fresh dill, chopped
½ x 25g pack fresh chives, chopped
2 tbsp plain flour
30g Parmigiano Reggiano, finely grated


1. Place the whole potatoes and sweet potatoes in a large saucepan of boiling water and simmer for 15 minutes until only just tender. Drain and allow to cool then peel and coarsely grate.

2. Meanwhile, heat 1 tbsp oil in a small frying pan and fry the onion for 3-4 minutes until golden. Mix with the salmon, herbs, grated potatoes and flour. Season well. Mould into 8 fishcakes, press the Parmigiano Reggiano onto both sides of the fishcakes and chill until required.

3. Heat the remaining oil in a frying pan and fry the fishcakes in 2 batches for 2-3 minutes on each side until golden.

Freeze ahead
Allow the fishcakes to cool completely, then place on a tray lined with baking parchment and freeze. To reheat, allow to defrost and place on a baking tray. Bake in a preheated oven set at 200°C, gas mark 6, for 15 minutes. 

Salmon & rosti fishcakes
  • Preparation time: 25 minutes
  • Cooking time: 10 minutes
  • Total time: 35 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1,754kJ
Fat 17.5g
Saturated Fat 4.4g
Carbohydrate 48g
Sugars 7.8g
Protein 17.1g
Salt 0.7g
Fibre 4.5g

40.8g vitamin C

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5 stars

Average user rating Based on 1 rating

This recipe was first published in Tue Dec 08 12:35:19 GMT 2015.