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85p/kgFish 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.
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
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.
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.
Typical values per serving when made using specific products in recipe
Energy | 2,074kJ/ 496kcals |
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Fat | 22g |
Saturated Fat | 6.2g |
Carbohydrates | 37g |
Sugars | 10g |
Fibre | 9.4g |
Protein | 32g |
Salt | 1g |
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