• 2 large potatoes (about 250g each), pricked all over
  • 2 x 160g skinless Scottish salmon fillets
  • 100g frozen peas
  • 3 tablespoons extra light mayonnaise
  • 1 lemon, zested and juice of ½
  • 2 tablespoons plain flour
  • 1½ tablespoons vegetable oil
  • Salad, to serve


  1. 1

    Cook the potatoes in a microwave on full power for 12 minutes, until cooked. Scoop out the inside of the potatoes into a bowl, mash with a fork and discard the skins.

  2. 2

    Place the salmon on a plate, cover with clingfilm and microwave on full power for 3-4 minutes, until just cooked. Drain off any cooking liquid, add the fish to the potato and allow to cool.

  3. 3

    Place the peas in a bowl and just cover with water. Cover with clingfilm and microwave on full power for 3-4 minutes. Drain.

  4. 4

    Add the peas, mayonnaise, lemon zest and lemon juice to the potato and fish, mixing everything together well.

  5. 5

    Season with freshly ground black pepper, shape into 8 fishcakes and dust with the flour.

  6. 6

    Heat the oil in a pan and fry the fishcakes for 2-3 minutes on each side. Serve with salad.

Nutritional Details

Each serving provides
  • Energy 1495kj 357kcal 18%
  • Fat 16.7g 24%
  • Saturates 2.5g 13%
  • Sugars 2.0g 2%
  • Salt 0.37g 6%

% of the Reference Intakes

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