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Salmon fish cakes
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Simplest ever... fish cakes. In three quick steps, with the help of some savvy shortcuts.
300g skinless salmon fillets
450g pack Waitrose mashed potato
30g cornichons, chopped
1 tbsp capers, rinsed and chopped
½ tsp English mustard powder
2 tbsp chopped flat-leaf parsley
80g Cooks’ Ingredients soft white breadcrumbs
3 tbsp plain flour
1 egg, beaten
2 tbsp essential Waitrose olive oil
Fish cakes with a twist
• Leave out the cornichons and capers and add to the mash 2 tbsp each chopped dill and tarragon, and the zest of 1 lemon.
• Use hot smoked trout instead of salmon and add bought grated horseradish to the mash with the rest of the ingredients.
• Try haddock or cod instead of salmon, and flavour the mash with shredded salad onions, spinach and a little cheddar cheese.
Typical values per serving:
This recipe was first published in March 2011.