Mains

Salmon & Potato Fishcakes

Cooking method:

Food Processor
  • Prep time: 10 mins
  • Total time: 10 mins
  • Skill easy
  • Serves 4 people

Salmon & Potato Fishcakes

Allergies

Tip: Allergy Advice

This dish contains the following allergens: Fish, Eggs

Ingredients

  • 300g leftover cooked potato, roughly chopped if large
  • 300g cooked salmon fillets, skin and bones removed
  • 100g frozen peas
  • 10 mint leaves
  • 1 zest of lemon
  • Salt and freshly ground black pepper
  • 1 heaped tbsp plain flour
  • 2 eggs, beaten
  • 100g dried breadcrumbs
  • 2 tbsp sunflower oil

Cooking mode

When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!

Method

  • Step 1

    Install the chopping blade in the Precision Processor® Bowl. Add the potatoessalmon, peas, mint, lemon zest, and season to taste. Select CHOP, twice.  When program is complete, remove lid and blade.  

  • Step 2

    Divide the mixture into eight equal sized balls and shape into fish cakes using your hands. Place on a tray lined with parchment or greaseproof paper and cover with cling film. Leave in the fridge to chill for 30 minutes to firm up. 

  • Step 3

    Coat the fish cakes in flour, shake off any excess and then dip in the beaten egg. Roll each fishcake in the breadcrumbs until coated on all sides then transfer to a baking tray. 

  • Step 4

    Place a large frying pan on a medium heat and add oil. 

  • Step 5

    Carefully place 4 fishcakes into the pan and cook for 3 to 4 minutes on each side, or until crisp and golden, turning carefully with a fish slice. Repeat with remaining fishcakes.