Prep time: 10 minutes
Cook time: 10-12 minutes
35og salmon fillet
500g mashed potatoes
4 spring onions, finely sliced
2 tbsp freshly chopped herbs such as parsley, chives or dill
2 tbsp Dijon mustard
freshly ground black pepper
2 large eggs, beaten
fresh wholemeal bread crumbs to coat
oil for frying
1.Place the salmon in a frying pan and pour over enough milk to cover the fish, bring to the boil, lower heat to a gentle simmer and leave to poach for 4 mins.
2.Turn off the heat and leave the salmon to continue cooking in the poaching liquid for 5 mins.
3.Lift the salmon out with a fish slice onto a plate. Flake into large pieces with a fork, then leave to cool.
4.Place the mashed potato in a large mixing bowl and stir in the spring onions, herbs, Dijon mustard, and cooled salmon flakes, season with black pepper.
5.Shape the mixture into 8 fishcakes.
6.Place the beaten egg into a shallow dish or plate and the breadcrumbs onto another plate.
7.Dip each fishcake first into the egg and then coat in breadcrumbs.
8.Chill for 30 minutes. Cook fishcakes in a large frying pan using a little oil. Cook on each side for 3-4 minutes until brown and crispy. Serve with homemade crunchy coleslaw.
Per Fishcake 220kcal, fat 15.4g, saturated fat 1.9g